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Butternut Squash & Corn Chowder

Source: Veggies Inspired | Serves: 4 | Time: 35 min

Butternut Squash & Corn Chowder


  • Used Tubby Olive mushroom & sage infused EVO

  • Used a yellow onion instead of a sweet onion

  • Didn't peel my potatoes

  • Used regular salt

  • Didn't use my immersion blender


1 tbsp Tubby Olive mushroom & sage infused EVO

1 onion, diced

4 cups #ButternutSquash, chopped into cubes

2 cups fresh corn #kernels

2 cups red potatoes, cubed

1 tsp dried sage

1/2 tsp dried thyme

1 tsp salt

4 cups veggie broth (homemade to reduce sodium)

Dash of nutmeg

1/2 cup unsweetened almond milk


In large stockpot over medium high heat, sauté diced onion in olive oil (or 1/4 cup vegetable broth) until translucent, about 4-5 minutes

Add diced squash, potatoes, corn, sage, thyme, and salt and sauté 2-3 minutes.

Add vegetable broth, stir, and increase heat to bring to a boil.

Once mixture comes to a boil, lower heat to medium-low and simmer uncovered for 20 minutes until squash and potatoes are tender.

Turn off heat. Add nutmeg and non-dairy milk. Stir.

Ladle into bowls and enjoy!


Food & Drink

5 glasses of water (hope to hit 7 by bed time)

2 cups of coffee

1 diet lemon lime soda

Toast with peanut butter, banana, and sriracha

Leftover butternut squash and cauliflower curry

Small orange

Cheese sandwich

Tonight's soup


10 min yoga

1.5 mile walk

6500+ total steps

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