Butternut Squash, Corn, Potato Chowder, with Vegan Sausage

Butternut Squash, Corn, Potato Chowder, with Vegan Sausage
Butternut Squash, Corn, Potato Chowder, with Vegan Sausage

“Winter is my soup season for sure!” I find myself making yummy soups almost every other day. Today’s recipe is special, as I was looking for a way to use butternut squash in a soup, without having to blend it. This soup has all the veggie goodness of a chowder, without the animal-based proteins. For this chowder, I used a plant-based, vegan spicy sausage for the meat. The other great thing about this soup recipe, is that you can choose to use all fresh vegetables, or all frozen organic veggies – it’s your choice! This soup is incredibly hardy, flavorful, and super filling. It makes great leftovers too! Here’s the recipe:

Butternut Squash, Corn, Potato Chowder, with Vegan Sausage

Ingredients:

  • 1 yellow onion chopped
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 2-3 cloves minced garlic
  • 2-3 cups chopped white or red potatoes
  • 16oz frozen, chopped butternut squash (or use fresh)
  • 2 cups frozen, chopped spinach (or use fresh)
  • 2 cups frozen, sweet corn (or use fresh)
  • 1 cup ground vegan, plant-based breakfast sausage
  • 1 container vegetable stock
  • 2-3 cups water (or more as needed to cover veggies)
  • Sea salt, ½ T to taste
  • Onion powder, 2 tsp to taste
  • Garlic powder, 2 tsp to taste
  • Old Bay Seasoning, 2 tsp to taste
  • Dried parsley, 1 T to taste
  • Herb seasonings to taste
  • 1 stick butter (vegan, non-dairy)
  • 2 cups half and half plant-based, non-dairy creamer

How to Prepare:

Combine all ingredients, excluding creamer, in a large stock pot. Set heat on medium-high, and let cook to a slight boil, stirring occasionally. Once soup starts to reach a bowl, reduce heat to low, and add creamer. Stir well. Place a lid on top, leaving a slight gap for pressure to release. Let simmer for about 20 to 30 minutes, or until veggies are tender. Remove from heat and serve. This recipe makes about 6 to 8 standard-sized, bowls of soup. Store in air tight container in the fridge for up to 5 days, or freeze.

Butternut Squash, Corn, Potato Chowder, with Vegan Sausage

Note: To save time, use a frozen French Mirepoix mix of chopped onions, carrots and celery. Also, replace fresh minced garlic, with prepared organic minced garlic from a jar.

With all the soups I have made, this is probably one of my all time favorites!!! Hope you give it a try.

Till next time.

Peace! 🙂

Debbie

Butternut Squash, Corn, Potato Chowder, with Vegan Sausage

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