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This is my go to Fall Dish - love this on cool days.  Serve with Toasted baguettes with olive oil drizzled over top!  

Join me for Kitchen Innovations with MarkCharles on Sunday, Ocotber 23rd from 5-7am et!

Fall Harvest Squash Chowder

Serving for 4 (I usually double the amount for leftovers  - freezes well)

Ingredients

2 ears corn

8 ounces Butternut squash (I usually buy pre-cut pieces at store or use the Genius Slice and Dice for easy Prep)

1 yellow onion

8 ounces Yukon Gold potatoes (butter potatoes)

6 fresh sage leaves (or 1 Tsp rubbed dried sage)

1 1/2 tsp vegetable base

4 TB butter

1 TB flour

2 tsp Himalayan Salt

1 cup heavy cream

1 cup white beans (optional)

3 cups water

1 TB olive oil

black pepper

Directions

1.  Remove corn from husks and cut kernels off cob.  Halve butternut squash pieces (about 1-2 inches in size)

Peel onion and cut into small dice.  Wash potatoes, cut into 1 inch dice.  Finely chop sage leaves.  In medium bowl, whisk together vegetable base with 3 cups water.  Set aside.

2.  Heat butter in medium or large pot on medium-high heat.  When butter is foamy, add onions.  Cook 2 minutes, until translucent. Add corn and squash.  Cook about 5 minutes more, stirring often.

3.  Sprinkle flour over vegetables in pan.  Stir to combine and cook for 1 minutes.  Add potatoes, vegetable base mixture, 1/2 chopped sage (all of sage if using dry sage) and salt.  (also add white beans here if using).  Increase heat to high and bring to a boil.

4.  When chowder is boiling, reduce heat to medium and simmer until potatoes and squash are tender, about 15 minutes. (if doubling recipe simmer for 20 minutes).  Remove pot from heat.

Stir in cream.  Add salt & pepper to taste.

5. Cut baguette into 1/4 inch slices.  Drizzle over 1 TB olive oil and toast in toaster oven or oven at 300 F until golden brown, about 5 minutes.

6.  Spoon about 2 cups chowder into bowls.  Garnish with remaining chopped sage and serve with baguette or your favorite side salad.  

Tell me, what's your favorite Fall or Winter Soup?  

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Enjoy!

Stacey