Meal Kit
Butternut Squash Chowder
with cheesy ciabatta
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesVegetarian
Chef
Jimmy Cababa
Fall is in the air; the falling of the leaves (we see what we did there), the children on the big yellow school bus (wheels of which are going round and round), and the football season has begun again. (Didn't football just end?) The days may be getting shorter, but there's good news with the bad: soup season has begun again! We're excited to inaugurate this year's soups with this delicious chowder, full of sweetness, warmth, and all the good hearty things we all need to prepare for cold days ahead. Summer may be over again (booo!), but fall has its own wonderful charm (yay!). Tip: Make potatoes easier to cut by making a large slice that leaves a flat surface. Place the flat surface on the cutting board and get to dicing!
In Your Box (serves 2)
- 8 oz. Cubed Butternut Squash
- 1 Russet Potato
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4 oz. Light Cream
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1 Ciabatta
- 2 oz. Baby Spinach
- 1 Shallot
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1 oz. Shredded Cheddar-Jack Cheese
- 4 tsp. Mirepoix Broth Concentrate
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⅓ oz. Butter
- 1 tsp. Seasoned Salt Blend
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) 4PX7nw3m
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Calories530
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Carbohydrates65g
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Net Carbs59g
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Fat26g
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Protein12g
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Sodium1860mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Baking Sheet
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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Meatlovers! Add proteins to finished chowder. If using chicken, pat dry and cut into 1" dice. Season with a pinch of salt and pepper. Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add diced chicken to hot pan and stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes. If using shrimp, pat dry and season with a pinch of salt and pepper. Heat 1 tsp. olive oil in a large non-stick pan over medium-high heat. Add shrimp to hot pan and cook undisturbed until seared on one side, 2-3 minutes. Flip, and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes.
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1 Make the Chessy Ciabatta
Separate ciabatta halves and cut diagonally.
Place a large non-stick pan over medium-high heat and add butter. Let melt, 1-2 minutes.Add ciabatta halves to hot pan, cut-side down, and toast until browned, 1-2 minutes.Transfer ciabatta to prepared baking sheet, cut-side up, and top with cheese. Toast in hot oven until cheese is melted, 3-4 minutes.Reserve pan; no need to wipe clean. -
2 Prepare the Ingredients
Peel and cut potato into 1" chunks.
Peel and halve shallot. Slice thinly.Coarsely chop spinach. -
3 Start the Chowder
Return pan used to toast ciabatta to medium-high heat and add 2 tsp. olive oil.
Add potato, butternut squash, shallot, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until lightly browned, 2-3 minutes.Add 1 cup water and mirepoix base and stir to combine. Bring to a boil.Once boiling, cover and reduce heat to medium. Liquid should be simmering. Simmer until potato and butternut squash are fork-tender, 6-9 minutes. -
4 Finish the Chowder
Stir in cream, spinach, and seasoned salt. Bring to a simmer.
Once simmering, stir occasionally until slightly thickened, 3-5 minutes.If too thick, add water, 1 Tbsp. at a time, until desired consistency is reached. -
5 Finish the Dish
Plate dish as pictured on front of card. Bon appétit!
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