Brown Butter Harvest Chowder

Brown Butter Harvest Chowder

Warm up with a comforting bowl of Hearty Butternut Squash Soup, featuring Stahlbush Island Farms’ frozen butternut squash. This simple yet flavorful recipe is perfect for cozy fall evenings, packed with nutrients, and bursting with natural sweetness. Plus, using frozen butternut squash makes this recipe a breeze to whip up, saving you time in the kitchen!

INGREDIENTS

• 4 tablespoons unsalted butter
• 1/2 medium yellow onion, chopped
• 6 garlic cloves, minced
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon kosher salt
• 1 teaspoon smoked paprika
• 1 – 10 oz bag Stahlbush Island Farms Sweet Potatoes
• 1 – 10 oz bag Stahlbush Island Farms Butternut Squash
• 4 cups chicken stock or vegetable broth
• 1/4 cup heavy cream, milk, or coconut milk
• 2 tablespoons cornstarch
• Optional, for serving/garnish: 4 strips cooked crisp bacon, chopped 4 ounces aged Gouda cheese, grated

INSTRUCTIONS

• Brown the butter: In a large pot, melt butter over medium heat until foamy and golden brown, with a nutty aroma.
• Add onion, garlic, rosemary, salt and smoked paprika. Cook and stir until softened (3 min).
• Add sweet potatoes, butternut, and chicken stock or vegetable broth, if using.
• Stir and bring to a gentle boil then reduce heat to simmer. Cook, covered, until the vegetables are soft. (8 min).
• In a small bowl, combine cream and cornstarch. Stir until smooth, then add to soup and continue to simmer until thickened (2-3 min).
• Serve hot with bread and butter, if desired. Top with crispy bacon and cheese, if using.