Hearty Pumpkin Chowder or Butternut Squash
Warm up your soul with this Hearty Pumpkin or Butternut Squash Chowder, a comforting and creamy soup perfect for crisp autumn days. Combining the natural sweetness of pumpkin or butternut squash with the earthy flavors of thyme and a hint of nutmeg, this chowder is beautifully balanced and deeply satisfying. A medley of carrot, celery, onion, and russet potato adds wholesome texture, while a splash of heavy cream creates a luxuriously smooth finish. Easy to prepare in under an hour, this recipe is customizable with optional crispy bacon crumbles and fresh parsley for garnish. Pair it with crusty bread for a cozy, restaurant-worthy meal that’s sure to impress. Perfect for fall gatherings or weeknight dinners, this seasonal chowder is the ultimate comfort food to savor.
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Recipe Information
Ingredients
- 4 cups pumpkin or butternut squash (peeled, seeded, and diced)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion (diced)
- 1 medium carrot (peeled and diced)
- 1 celery stalk (diced)
- 3 garlic cloves (minced)
- 4 cups vegetable or chicken broth
- 1 medium russet potato (peeled and diced)
- 1 cup heavy cream
- 1 teaspoon fresh thyme (chopped)
- 0.25 teaspoon ground nutmeg
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 slices bacon (optional, cooked and crumbled)
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Heat the butter and olive oil in a large pot over medium heat.
Add the diced onion, carrot, and celery, and cook for 5-7 minutes until softened and fragrant.
Stir in the minced garlic and cook for 1 minute until aromatic.
Add the diced pumpkin or butternut squash, russet potato, and vegetable or chicken broth to the pot.
Stir in the fresh thyme, ground nutmeg, salt, and black pepper.
Bring to a boil, then reduce the heat to a simmer. Cover and cook for 20 minutes or until the squash and potatoes are tender.
Using an immersion blender, puree the soup until smooth. Alternatively, transfer batches to a blender to puree, then return the soup to the pot.
Stir in the heavy cream and heat the soup gently over low heat. Do not bring to a boil after adding the cream.
Taste and adjust seasonings as needed, adding more salt or pepper if desired.
Ladle the chowder into bowls and top with optional crumbled bacon and fresh parsley, if using. Serve warm with crusty bread or crackers.
Nutrition Facts
Calories |
2194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.5 g | 184% | |
| Saturated Fat | 72.3 g | 362% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 362 mg | 121% | |
| Sodium | 7270 mg | 316% | |
| Total Carbohydrate | 187.7 g | 68% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 35.5 g | ||
| Protein | 44.9 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 666 mg | 51% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 5444 mg | 116% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
