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Don't worry, it's quite painless. :)

Butternut Squash Chowder

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30 minutes Prep: 10 minutes Cook: 20 minutes

139 calories per serving view nutrition facts

Ingredients

2	cups	butternut squash	steamed
1	cup	sweet potatoes, or yams	peeled, diced
1	cup	carrots	peeled, diced
3	cups	water
1/2	cup	sweet red bell pepper	diced
1/2	cup	onion	diced
2	teaspoons	sea salt
1 1/2	teaspoons	garlic	minced
1 1/2	teaspoons	basil	chopped
3/4	teaspoon	rosemary leaves	chopped
1/2	teaspoon	thyme	chopped
2	teaspoons	sesame oil
1/2	cup	celery	diced
1/2	cup	green bell pepper
5	teaspoons	vegetable bouillon
1/4	teaspoon	paprika

Directions

Blend the squash, sweet potatoes and carrots with the water until smooth and set aside.

Saute the red bell pepper, onion, salt, garlic, basil, rosemary, thyme in the oil over medium heat for 5 minutes.

Now add the remaining ingredients and sauté for another 5 minutes.

Add the pureed vegetable mixture, cook for another 5 to 10 minutes, and serve hot.

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