Vegan Butternut Squash Corn Chowder

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

Ingredients

  • Large sweet onion
  • Oil of choice for cooking
  • Generous sea salt and freshly ground black pepper
  • Medium-sized butternut squash
  • 3-4 c vegetable stock and/or water and/or coconut milk
  • 8-10 sprigs of fresh thyme
  • 2-3 sprigs of fresh rosemary
  • 2 c corn kernels
  • Garnishes of choice for serving

Instructions

  1. Dice the 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.
  2. Meanwhile, peel and cube the butternut squash.
  3. Add the squash to the pot. Cover the squash with just barely enough veggie stock (or coconut milk or water; see the ingredient notes in the post for options) to submerge it.
  4. Bring the soup to a simmer.
  5. 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 very finely, and add them to the pot.
  6. Keep the soup at a low simmer until the squash is very tender, about 15-20 minutes.
  7. Once the squash is 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. You can add a bit more liquid if needed to get to your desired consistency.
  8. Add the corn to the soup.
  9. Simmer for another 10 minutes, adjusting the salt to your own tastes.
  10. If desired, garnish individual portions upon serving.
RECIPE from The Rogue Brussel Sprout Blog
www.TheRogueBrusselSprout.com
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