Vegan Butternut Squash Corn Chowder

Filled with comforting flavors, this hearty stew features sweet corn, cozy butternut squash, and fragrant fall herbs. This vegan chowder gets its creaminess from pureed squash, so it's a much more nourishing remake of the classic.

Ingredients

  • Large sweet onion
  • Oil of choice for cooking
  • Generous sea salt and freshly ground black pepper
  • Medium/large butternut squash
  • Few c water and/or veggie stock and/or coconut milk
  • 8-10 sprigs of fresh thyme
  • 2-3 sprigs of fresh rosemary
  • 2 c corn
  • 1 tbsp apple cider vinegar
  • Garnishes of choice for serving

Instructions

  1. Dice up a sweet onion. In a large soup pot with your cooking oil of choice, saute the onion with generous salt and pepper until tender and transparent. Don't caramelize it since it will impact the color of your soup.
  2. Meanwhile, peel and cube up a butternut squash.
  3. When the onion is done, pull out about half and set it aside (you'll add it back later after pureeing the base of the soup).
  4. Add the squash to the pot. Cover the squash with just barely enough veggie stock (or other liquid; see the ingredient notes in the post for options) to submerge it. Don't add too much! You can easily add more liquid if needed but it's hard to take it away.
  5. Bring the soup to a simmer.
  6. While the liquid is heating, strip the leaves from the fresh thyme and add them to the pot. Strip the leaves from the rosemary, dice them super finely, and add those to the pot as well.
  7. Keep the pot at a low simmer until the squash is tender, about 15-20 minutes.
  8. Once the squash is very tender, puree the soup about half to two thirds of the way, either using an immersion blender or by transferring it in batches to a regular blender. I like to leave some chunks of squash, but a full puree will also work. You can add a bit more liquid if needed to get to your desired consistency.
  9. Add in the onions you set aside earlier, as well as the corn and apple cider vinegar.
  10. Simmer for a few more minutes to heat up the corn and bring the flavors together.
  11. Taste it! If you want more flavor, add a bit more salt and pepper, or another little dash of cider vinegar.
RECIPE from The Rogue Brussel Sprout Blog
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