Bread Bowl Butternut Squash Chowder

With Corn, Sage, and Russet Potatoes

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat, Soy

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A note about serious food allergies

Looking for the ultimate comfort meal on a brisk Autumn evening? This savory sage-scented chowder is so hearty it's sure to satisfy. Plus, it's all ladled into a French bread bowl that takes this dish into Boss level awesomeness. Let this dish give your tummy the hug it deserves.

In Your Box (serves 2)

  • 1 Yellow Onion
  • 1 Celery Stalks
  • 1 Russet Potatoes
  • 2 Garlic Cloves
  • 2 Sage Sprigs
  • 6 oz. Butternut Squash, Cubed
  • Info
    1 oz. Flour
  • Info
    1¼ tsp. Gluten-Free Minor's Vegetable Base
  • 2 oz. Corn Kernels
  • Info
    2 fl. oz. Heavy Whipping Cream
  • Nutrition (per serving)

  • Calories
    928
  • Carbohydrates
    156g
  • Fat
    24g
  • Protein
    28g
  • Sodium
    1130mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Baking Sheet
  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Preheat oven to 400 degrees and prepare a baking sheet with foil. Throughly rinse produce and pat dry. Peel onion and cut into ½” dice. Cut celery into ½” dice. Peel potato and cut into 1” dice. Roughly chop garlic. Stem sage, reserve a few leaves for garnish, and mince remaining leaves.

  • Step 2 - Prepare the Bread Bowls
    2

    Prepare the Bread Bowls

    Carefully cut openings into the tops of the round bread loaves and use your fingers to pull the insides of the round loaf out to create a bowl (make sure the walls are still thick enough to prevent leakage!) Coarsely tear the chunks of bread you pull out to make croutons.

  • Step 3 - Make the Croutons
    3

    Make the Croutons

    Toss 2 tsp. olive oil and chopped bread to prepared baking sheet and spread evenly in one layer on one side. Place bread bowls on the other side of the baking sheet. Slide sheet in the oven and bake for -7 minutes, until bowl starts to warm and crisp. Set aside.

  • Step 4 - Start the Soup
    4

    Start the Soup

    Heat a medium pot over medium-high heat. Add 2 tsp. olive oil, onion, celery, potato, butternut squash, and garlic. Cook for 3-5 minutes, or until vegetables begin to soften. Add flour to pot and stir to incorporate.

  • Step 5 - Add the Base and Water
    5

    Add the Base and Water

    Add the vegetable base and 3 cups of water to vegetables in pot. Stir well to combine. Bring to a boil and reduce to a simmer. Add the minced sage and corn kernels and cook for 10-12 minutes or until vegetables are fork tender. Remove from heat and slowly stir in the heavy cream.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Ladle an equal amount of soup into two bread bowls. Garnish with reserved sage leaves and croutons.