Butternut Squash & Corn Chowder

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



Changes

  • 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

Ingredients

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


Instructions

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!


Journal


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


Exercise

10 min yoga

1.5 mile walk

6500+ total steps


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