Butternut Squash Chowder

Butternut Squash Chowder

A fall themed creamy chowder with butternut squash, Italian turkey sausage and corn with white cheddar melted into the broth!

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ingredients

• 1 tablespoon oil
• 1 pound (fresh) (turkey) italian sausage, casings removed
• 1 tablespoon butter
• 1 onion, diced
• 4 cloves garlic, chopped
• 1 tablespoon sage, chopped
• 1 teaspoon red pepper flakes (optional)
• 1/4 cup flour (gluten-free for gluten-free)
• 4 cups vegetable broth (link) (or chicken broth (link))
• 4 cups butternut squashed, cut into 1 inch cubes
• 1/2 cup heavy cream (or 1/2 cup sour cream or 4 ounces cream cheese)
• 1 cup white cheddar cheese, shredded (optional)
• 2 cups corn (fresh or frozen)
• salt and pepper to taste

directions

1. Heat the oil in a large saucepan over medium-high heat, add the sausage and cook, breaking it apart as it cooks, before setting aside.
2. Add the butter, let it melt.
3. Add the onion and cook until tender, about 5 minutes.
4. Add the garlic, sage, red pepper flakes, flour, mix well and cook until fragrant, about a minute.
5. Add the broth, butternut squash, and sausage, bring to a boil, reduce the heat and simmer until the squash is tender, about 20 minutes.
6. Turn off the heat, mix in the cream and cheese and let it melt into the sauce.
7. Mix in the corn.
8. Season with salt and pepper to taste and enjoy!

Nutrition Facts: Calories 420, Fat 37g (Saturated 16g, Trans 0.3g), Cholesterol 98mg, Sodium 590mg, Carbs 31g (Fiber 4g, Sugars 7g), Protein 19g

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