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Erin Swenson, Food Blogger & Squash Lover
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Apple Butternut Squash Chowder Recipe
Apple butternut squash chowder recipe is full of fall flavors any time of the year. The apples in this dish add a touch of sweetness to the savory bacon, onion, garlic and butternut squash. Roasting the vegetables ahead of time gives them a richer flavor.
Butternut squash is a winter squash, meaning that it has a tough outer skin and stores well. The flesh of the squash is bright orange and is loaded full of vitamin A, vitamin C, magnesium, and potassium. Butternut squash has a mild flavor and creamy, smooth texture.
How to Make Apple Butternut Squash Chowder Recipe?
As the old saying goes, “An apple a day keeps the doctor away.” Apples are full of fiber, micronutrients, and antioxidants. When it comes to choosing apples for this recipe, choose an apple variety that is on the crisper end. Because you are going to first roast the apples and then add them to a soup, you want an apple that will hold up and not turn to mush. Honeycrisp, Fuji, Granny Smith, and Pink Lady are all good varieties to choose from.
- Preheat oven to 400 degrees
- Cut up the apples, butternut squash, onions, and bacon into 1 inch cubes.
For the butternut squash in this recipe, you can often find already cubed and peeled squash at your local grocery store in the produce department. If you are working with a whole butternut squash, start by cutting off the ends. Cut the squash in half lengthwise and scoop out the seeds.
Cut the squash into 1 inch sections, cut off the peel, and then cut sections into 1 inch cubes.
- Spread apples, squash, onion, and bacon on a cookie sheet. Sprinkle it with garlic, oil, salt and pepper.
- Roast in the oven for 45 minutes, stirring every 15 minutes or so.
- Once everything is roasted add it to a stock pot. Then add chicken stock, poultry seasoning, thyme, salt and pepper
- Bring to a boil. Using a large wooden spoon, mash the pieces of apple and squash.
- Serve with rolls and salad.
If you are looking for a lower sodium option, use low sodium chicken stock and leave out the bacon or replace the bacon with chicken breast.
Apple Butternut Squash Chowder Recipe Making:
Ingredients:
1 large butternut squash (or about 1 ½ lbs of cut cubed squash)
1 large onion
2 Tablespoons minced garlic
2-3 apples peeled and cored
8 slices of bacon
2 Tablespoons Oil
1 Tablespoon poultry seasoning
1 teaspoon thyme
8 cups chicken broth
Salt and pepper to taste
Apple Butternut Squash Chowder Recipe Cooking Directions:
- Heat oven to 400 degrees.
- Cut up the apples, butternut squash, onions, and bacon into 1 inch cubes.
- Spread apples, squash, onion, and bacon on a cookie sheet.
- Sprinkle it with garlic, oil, salt and pepper.
- Roast in the oven for 45 minutes, stirring every 15 minutes or so.
- Once everything is roasted add it to a stock pot.
- Then add chicken stock, poultry seasoning, thyme, salt and pepper. Bring to a boil.
- Using a large wooden spoon or a potato masher, mash the pieces of apple and squash.
- Serve with rolls and salad.
Note:
I have been making this Apple Butternut Squash Chowder for my family for years. It is one of my husband’s favorites and he always requests it when the weather starts to turn cooler. Consider adding a bit of extra spices if you like more of a savory flavor, or going light on the spices for young ages. For the poultry seasoning I use Poultry Magic. Compared to other poultry seasoning it has a little bit of kick. I served this with Rhodes rolls and a simple garden salad. The flavor was even more pronounced the next day after allowing time for the spices to set in, so it was a tasty next-day lunch option! I hope you enjoy it!
