Winter Vegetable Chowder


2 cups butternut squash, 1" chunks

1 cup carrots, 1" chunks

1 cup celery, 1" chunks

1 cup parsnip, 1" chunks

1/4 tsp. pepper

2 tbsp. flour

1 cup onion, chopped

1 tsp. garlic, chopped

4 cups vegetable broth

1 cup milk

Preheat oven to 425, then spray a baking sheet with olive oil.

Put squash, carrots, celery and parsnip on the baking sheet, then sprinkle with pepper.

Bake for 15 minutes.

Turn over the veggies, then bake until soft and browned, 15 more minutes.

Meanwhile, place flour in a medium bowl and add 1/4 cup cold water, then whisk to dissolve.

Spray a large pot with olive oil and bring to medium-high heat.

Cook and stir onion until browned, 4 minutes, then add garlic and cook 1 minute.

Add broth and flour mixture to the pot, then cook and stir until onion is soft, 5 minutes.

Pour soup into a blender, add milk and half of the veggies, then puree until smooth.

Return pureed mixture to the pot, add remaining roasted veggies.

Return to medium-high heat, then cook and stir until hot and well mixed, for 2 minutes. Enjoy!
Thanks for Shopping at Mar-Val Food Stores!

Return to Recipes