Hearty Pumpkin Chowder Or Butternut Squash Recipes

Steps:

• Saute onion, celery, pumpkin, ginger and garlic in butter 5 minutes over medium heat.
• Stir in broth, potatoes, lima beans, corn and bell pepper.
• Boil then cover and simmer 15 minutes.
• Add ham.
• Whisk milk, flour, salt and nutmeg in a medium bowl.
• Stir milk mixture into pot and bring to boil.
• Stir a few minutes until thickened.

Steps:

• In a stockpot, cook sausage, onion and red pepper over medium heat 9-11 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles. Add garlic; cook 1 minute longer. Remove with a slotted spoon and set aside; discard drippings., Add squash, 1-1/2 cups corn, water and chicken base to same pan; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until squash is tender., Remove soup from heat; cool slightly. Process in batches in a blender until smooth. Return to pot. Add beans, tomatoes, salt, pepper, sausage mixture and remaining corn; heat through. If desired, drizzle servings with cream and sprinkle with parsley. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.