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Roasted Butternut Squash Chowder

Jennifer
  • 80 minutes
  • Serves 4

INGREDIENTS

3

strips Bacon

1

butternut squash

1 1/2 cups

Carrots

2

Celery, ribs

2 tbsp

Flat-leaf parsley

1 cup

Onion

1/4 tsp

Thyme, dried

1 pinch

Thyme, dried

4 cups

Chicken or vegetable broth

1

Salt and freshly ground pepper

1

Salt and pepper

1 tbsp

Olive oil, extra-virgin

1 tbsp

Olive oil

3

slices Bread

1 tbsp

Butter

1 1/2 cups

Diced potatoes (red-skinned or yukon gold, peeled or unpeeled, as you like)