Southwestern Butternut Squash and Corn Chowder (for 2)


To make this soothing wintry soup, we saute celery, onions, bell peppers, garlic, and carrots, then add vegetable stock, cubed butternut squash, sweet and red potatoes, corn, mild green chiles, and seasonings (cumin, paprika, black pepper, a hint of salt, fresh parsley) and let the soup simmer and steep for one to two hours. At the finish, we swirl in a touch of light cream. #PerfectionSoup

*Prefer vegan? No problem – let us know in the notes section and we’ll skip the cream.

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