nutritional information

Per 1 1/4-cup serving:

  • Calories: 162
  • Protein: 3 g
  • Total Fat: 2 g
  • Saturated Fat: <1 g
  • Carbohydrates: 36 g
  • Cholesterol: 0 mg
  • Sodium: 12 mg
  • Fiber: 4 g
  • Sugar: 12 g
Vegan Gluten-Free

Roasted Squash and Apple Chowder with Colorful Potatoes

Roasted Squash and Apple Chowder with Colorful Potatoes

Serves 8

Puréed roasted butternut squash provides the creamy base for a hearty chowder. If making the chowder ahead, prepare the recipe through step 3, then assemble and reheat just before serving.
  • 2 lb. butternut squash, peeled and cut into ¾-inch chunks (6 cups), divided
  • 3 medium apples, peeled and diced (3 cups), divided
  • 2 large leeks, white parts cut into 1-inch chunks (1 cup), plus ½ cup thinly sliced leek greens, divided
  • 1 Tbs. olive oil
  • 1 Tbs. pure maple syrup
  • 1 lb. multicolored potatoes, peeled and cut into ¾-inch chunks
  • ½ cup apple juice
  • 1 Tbs. apple cider vinegar

1. Preheat oven to 350°F. Coat baking sheet with cooking spray.

2. Combine 5 cups butternut squash chunks, 2 cups diced apple, leek whites, oil, and maple syrup in large bowl, and season with salt and pepper, if desired. Spread squash mixture in single layer on prepared baking sheet, and roast 30 minutes, or until tender, stirring occasionally.

3. Cook potato chunks and remaining 1 cup butternut squash in boiling, salted water 5 to 7 minutes, or until just tender. Drain, and set aside.

4. Purée roasted vegetables in blender until smooth. Add purée and apple juice to large soup pot with 4 cups water. Whisk in vinegar, and heat over medium heat. Season with salt and pepper, if desired. Add boiled potatoes and squash, remaining 1 cup diced apple, and leek greens, and simmer 5 minutes, or until hot.

October 2013 p.76

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comments

Next time I'll use veggie broth instead of water. A little time consuming, but I'm freezing half of it.

Vic M - 2013-10-20 01:47:24

Since previous reviews mentioned how sweet this recipe is as posted, I made a few changes. I didn't use the maple syrup or apple juice, I used vegetable stock instead of water, and I didn't add the 3rd apple in the end. The soup was still pretty sweet but tasty enough. I probably won't make this again, but it helped get rid of some apples.

Sarah Aichele - 2013-10-19 17:29:01

This took a bit of time because of roasting the vegetables, and I agree that it was a bit sweet even for my tastes. I usually prefer soups that don't require stock (because the cost adds up) but I wonder if vegetable broth or stock would have made it more savory.

Melissa - 2013-10-09 22:30:52

This was very good. It took a little time preparing but the results were great and I used vegetable stock instead of water and used and extra tbls of maple syrup.

Regina - 2013-09-25 15:04:20

I just made this and it is a little sweet for me, trying to think of of a way to unsweeten it a little? Any ideas!

Dani - 2013-09-24 04:53:08

Great, used a food processor and added water

Becky - 2013-09-23 22:30:47

Not sure why you need the multicolored potatoes as you peel them before you cook them? I used red potatoes and they worked just fine. I also left off the sliced leeks at the end as I'm not a huge leek fan and I thought it tasted great as is. This is a wonderful recipe to make, especially if you buy the squash already cut in to cubes. Very simple and it made my whole house smell delicious!!

Christine - 2013-09-22 14:04:12

Althought this took a bit of time and work to make, it is very tasty!!

Liz Lord - 2013-09-16 16:07:00