Butternut Squash Chowder Recipe

• 2 c. diced butternut squash
• 1/2 c. diced zucchini
• 1 c. minced peeled sweet potato
• 1 c. diced peeled carrots
• 3 c. water (including water
• 1/2 c. diced red bell pepper
• 1/2 c. diced onion
• 2 tsp sea salt
• 1 1/2 tsp chopped garlic
• 1 1/2 tsp minced basil
• 3/4 tsp minced rosemary
• 1/2 tsp minced thyme
• 2 tsp extra virgin olive oil
• 1/2 c. diced celery
• 1/2 c. diced green bell pepper
• 5 tsp Vogue Vegy base
• 1/4 tsp paprika

1. Steam squash, sweet potatoes and carrots till tender.
2. Blend the squash, sweet potatoes and carrots with the water till smooth and set aside.
3. Saute/fry the red bell pepper, onion, salt, garlic, basil, rosemary, thyme in the oil over medium heat for 5 min.
4. Add in the remaining ingredients and saute/fry for another 5 min.
5. Add in the pureed vegetable mix, cook for another 5 - 10 min.
6. Serve warm.
7. This recipe yields 6 servings.

butternut squash, zucchini, peeled sweet potato, carrots, water, red bell pepper, onion, salt, garlic, basil, rosemary, thyme, olive oil, celery, green bell pepper, base, paprika

Taken from cookeatshare.com/recipes/butternut-squash-chowder-96221 (may not work)