Southwestern Butternut Squash, Sweet Potato, and Skillet-Corn Chowder (24 oz, for 2)
To make this soothing soup, we saute celery, onions, bell peppers, garlic, and carrots, then add vegetable stock, cubed butternut squash, sweet potatoes, red potatoes, skillet seared corn, zucchini, cumin, paprika, black pepper, salt, and fresh parsley, and let the soup simmer for over two hours. At the finish, we swirl in a touch of light cream. Serving size: 24 ounces. #PerfectionSoup.
*Prefer vegan? No problem – let us know in the notes section and we’ll skip the cream.
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