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
- Calorie-Conscious
- Vegetarian
Chef
Jimmy Cababa
In Your Box (serves 2)
- 8 oz. Cubed Butternut Squash
- 1 Russet Potatoes
- 4 oz. Light Cream
- 1 Ciabatta
- 2 oz. Baby Spinach
- 1 Shallot
- 1 oz. Shredded Cheddar-Jack Cheese
- 4 tsp. Mirepoix Broth Concentrate
- 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)
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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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