Butternut Chowder

Butternut Chowder

Miz Helen's Kitchen


3 cups Butternut Puree

2 medium onion chopped

3 cloves garlic chopped

1 red delicious apple chopped skin on

1 gala apple chopped skin on

1 tablespoon extra virgin olive oil

1 pound Italian Sausage browned and drained well

2 teaspoon dried basil

1 teaspoon dried thyme

2 teaspoon dried oregano

2 teaspoons salt

1 teaspoon pepper

1 teaspoon red pepper flakes

1 tablespoon fresh rosemary chopped

1 tablespoon fresh parsley

2 cups Chicken broth 

1 1/2 cups of Evaporated Milk or Cream

Sour Cream for Garnish


A  2 to 3 pound butternut should yield 3 to 4 cups of puree. 

To prepare the squash: Clean the seeds out of the cavity of the squash. Wrap the squash in clear plastic wrap and cook in the micro wave for 7 to 8 minutes until soft. Be very careful, it will be very hot. Let it cool completely before removing the meat for the puree. 

When the squash is cooled remove the meat and puree in a food processor, blender or by hand. Leave some of the squash in larger pieces for the chowder.

Chop the onions,apples,and garlic.Pour the evoo into a very hot skillet and lightly saute the onions, apples, and garlic, until the onions are clear do not over cook.

Brown the Italian sausage, remove from skillet and drain well then pat the meat with a paper towel to help absorb the extra fat.

In the slow cooker :

Mix the squash puree, sauteed fruit and vegetables. Add the basil, thyme, oregano,salt, pepper,red  pepper flakes,fresh rosemary and fresh parsley. Mix well, then add the liquid. If your mix is to stiff, add more chicken broth for a lighter version or more cream for a richer version

Cook on high for 30 minutes then keep on warm until ready to serve.

Garnish with sour cream and fresh rosemary.