Spicy Acorn Squash & Corn Chowder
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Cut acorn squash in half lengthwise. Remove seeds and set aside. Roast squash at 400 degrees- 1 hour
1
Scoop out all your acorn squash flesh and set aside!
2
Add 3/4 cup corn and one seeded, finely diced jalapeño to pan. sauté until charred. Set aside.
3
Add 2 cups squash and one can broth (any will do) to blender.
4
Add about 2 tbsp garlic to your corn mixture and then add half of the corn to the blender.
5
Add one cup coconut milk, 1 tbsp onion powder, salt and pepper.
6
Add soup back to pan, heat on medium for 5-6 min. Add more salt, pepper, garlic & onion powder taste
7
Garnish with corn & jalapeño relish. Add drizzle of olive oil & serve!
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