Butternut Squash Chowder

Ingrediënten

2 teaspoons olive oil

8 oz. butternut squash, cubed

1 russet potato, peeled and chopped

1 small shallot, peeled and thinly sliced

1 cup water

4 teaspoons mirepoix base(see mirepoix base recipe)

4 fl oz light cream

1 teaspoon seasoned salt

2 oz baby spinach, coarsely chopped

1 oz shredded cheddar-jack cheese

Instructies

Heat non-stick pan to medium high heat and add the olive oil. Add in the potato, butternut squash, shallot and salt and pepper to taste. Stir occasionally until lightly browned, 2-3 minutes

Add one cup of water and mirepoix base. Stir to combine and 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.

Stir in the cream, spinach and seasoned salt. Bring to a simmer. Once simmering, stir occasionally until slightly thickened, 3-5 minutes. If too thick, add water one tablespoon at a time until desired consistency is reached