Butternut Squash Chowder

with cheesy ciabatta

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat

Calories Conscious
Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

This chowder has all the earmarks of a classic fall/winter meal: hearty, warming, and, well, hot. Why are we serving it to you as spring dawns over the land? Because it is so delicious, so perfect, so hearty, it doesn't matter what season it is. You'll be lapping it up whether there's snow on the ground or birds in the sky. 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)

  • Info
    ⅓ oz. Butter
  • 1 Shallot
  • Info
    1 Ciabatta
  • Info
    1 oz. Shredded Cheddar-Jack Cheese
  • 2 oz. Baby Spinach
  • 1 tsp. Seasoned Salt Blend
  • 4 tsp. Mirepoix Base
  • Info
    4 oz. Light Cream
  • 1 Russet Potato
  • 8 oz. Cubed Butternut Squash

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.

  • Nutrition (per serving)

  • Calories
    518
  • Carbohydrates
    62g
  • Fat
    26g
  • Protein
    12g
  • Sodium
    1544mg

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

  • Meatlovers! If using pulled pork, coarsely chop. Excess pork fat will render while cooking and add flavor. Place a medium non-stick pan over medium heat and add pork and 2 Tbsp. water. Stir occasionally, breaking up pork with a spoon, until pork is warmed through, 1-2 minutes. If using Beyond Sausage, crumble sausage into bite-sized pieces. Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add sausage to hot pan and stir often, breaking up with a spoon, until warmed through, 6-8 minutes. Vegetarian sausage will not brown. If using Italian sausage, remove from casing. Heat a large non-stick pan over medium-high heat. Add 1 tsp. olive oil and Italian sausage to hot pan. Break into smaller pieces with a spoon until no pink remains and sausage reaches a minimum internal temperature of 160 degrees , 4-6 minutes.

  1. 1

    Make the Cheesy 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. Reserve pan; no need to wipe clean. Toast in hot oven until cheese is melted, 3-4 minutes.

  2. 2

    Prepare the Ingredients

    Peel and cut potato into 1" chunks. Peel and halve shallot. Slice thinly. Coarsely chop spinach.

  3. 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, ¼ 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 still be simmering, but not boiling. Simmer until potato and butternut squash are fork-tender, 6-9 minutes.

  4. 4

    Finish the Chowder

    Stir in cream, spinach, and seasoned salt. Return to a simmer. Once simmering, stir occasionally until slightly thickened, 3-5 minutes. Remove from burner. If too thick, add water, 1 Tbsp. at a time, until desired consistency is reached.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card. Bon appétit!

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