Spicy Butternut Squash Chowder

Made  times
Will Wohler 2

"Spicy italian sausage is combined with the sweetness of the butternut squash and topped with gorganzola cheese"
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6 servings
Serving size has been adjusted!

Original recipe yields 6 servings



  • Prep

  • Cook

  1. Pre-heat oven to 350.
  2. Peel and cube the butternut squash and place on pan for roasting.
  3. Chop 1/2 of red onion and place on pan with squash.
  4. Drizzle with olive oil and season with salt and pepper to taste, then mix.
  5. Roast in oven for 20-30 or until squash is soft.
  6. Meanwhile, in large pot on medium heat, cook sausage and break in to small pieces while cooking.
  7. Once cooked remove and set aside.
  8. add rest of onion, red pepper, and garlic to pot and cook in drippings.
  9. Once squash and onions are cooked, place in blender with 1 cup of milk and blend until smooth adding milk until think, but not watery. Multiple batches may be needed.
  10. Once blended add to the onion mixture in pot.
  11. Mix in the sausage and thyme until well mixed.
  12. Remove from heat and slowly add cheese and mix until blended.
  13. Serve with a crusty bread or crackers
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