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Spaghetti Squash Chowder

Here's how you make Spaghetti Squash Chowder
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  • Servings: 6-8
  • Prep: 20m
  • Cook: 1.5h
    • The following recipe serves 6-8 people.

Ingredients

The ingredients are:
  • 6 ounces squash (spaghetti squash, this is one medium spaghetti squash)
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 ounce garlic head (one whole head of garlic), cloves separated, peeled and chopped
  • 2 cups vegetable broth
  • 1/4 cup white wine (or sherry)
  • 2 cups milk
  • 6 ounces potato, peeled and cut into cubes (this is one potato)
  • 1 cup heavy whipping cream
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Halve the squash and remove seeds and the fibers. Cut squash into quarters and steam over boiling water until tender (30 minutes).

  • Step 2: Meanwhile in a pot over low heat melt the butter. Stir in the garlic and cook until softened (10 minutes) -- do not let it turn brown. Stir in broth and wine (or sherry) and bring to a boil and then reduce heat and simmer for 30 minutes.

  • Step 3: Stir in milk and potato and simmer for 30-45 minutes or unit potato is tender; puree soup (I use an immersion blender). Return mixture to pot.

  • Step 4: Using a fork scrape the squash into a bowl and separate strands with the fork to create "spaghetti". Add to pot with the cream; season to taste with salt and pepper. Simmer until heated through.

We hope you enjoy this recipe!

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