ever since i made this stew recipe i’ve been a little more than obsessed with all soups, stews, and chowders. there’s really nothing easier to cook, re-heat, and find warm comfort in. so while planning my thanksgiving day menu, one without a turkey as the main dish, the idea of a hearty stew/chowder came to mind.
as most vegetarians and vegans know, ‘main dish’ is a dreaded word on thanksgiving…mostly because any dish other than turkey just doesn’t cut it. but i was determined to change that. this year i wasn’t going to be fixing a humorous ball shaped tofurkey or any veggiedunken (that’s next year’s challenge), but i was going to make one damn good chowder!
the original recipe i found from country living was rather boring and actually called for pumpkin. not that i have an opposition to pumpkin (quite the contrary!), but since it’s hard to come by here in ukraine and i just happened to but a few too many pounds of butternut squash, squash it was. i tossed in a bit more flavor (including my absolute favorite stew combination of cinnamon and paprika), mushrooms, and buckwheat to add a little heartiness.
i wasn’t measuring most of what i put in at the time, a little bit o this, a little bit o that, not really sure how it would turn out at the time. but the results were phenomenal. it might be the tastiest thing i’ve ever made (that is after my baked goods). and my guests all agreed. maybe i’m catching on to this cooking thing after all ; ) so while there was no bird on the table, our bellies were still certainly satisfied with this delicious fall chowder.
butternut squash chowderserves 8
- 3 tablespoons extra-virgin olive oil
- 2 leeks, wash each ‘leaf’ thoroughly, trimmed of tough green tops and chopped
- 2 cups finely chopped mushrooms
- 2 large garlic cloves, finely chopped
- 6 cups water
- 3 vegetable or chicken bullion cubes
- 2 1/4 pounds butternut squash, peeled, seeded, and cut into 1/2- by 1-inch-think pieces
- 1 1/2 teaspoons majoram
- 1/4 teaspoon paprika
- 1/4 teaspoon cinnamon
- dash of coriander
- 2 bay leaves
- 1/4 teaspoon salt
- 1/4 teaspoons black pepper
- 1 small can corn (rinsed)
- 2 cups cooked buckwheat (gretchka)
1.) heat olive oil in a large pot over medium heat. add leeks and cook until very soft, about 5 minutes.
2.) add garlic and cook for about 2 minutes. stir in mushrooms, reduce heat to medium-low, and cook until mushrooms soften, about 8 more minutes.
3.) add the remaining ingredients and cook until squash is tender, about 30 minutes.
now go and make some : ) cмачного! enjoy!