This is one of those simple yet very satisfying recipes. The broth is light yet flavorful- it has a sweet and sour flavor with a touch of heat. You can have several bowls of this fall inspired chowder and not feel heavy or weighed down. If you are staying away from corn, you can easily swap it out for mushrooms to give it an equally satisfying and earthy flavor.
1 small butternut squash- cubed
1 Tablespoon coconut oil
1 small fennel bulb- chopped
1 small onion- chopped
1 carrot- chopped
2 garlic cloves- crushed
1/2 teaspoon red chili flakes
1 tablespoons gluten-free or grain free flour (i.e., chickpea, almond, brown rice, coconut, etc.)
4 cups vegetable broth
1 cup coconut milk
1-2 corn cobs- kernels cut off
fresh dill and basil - for garnish and to taste
fresh lime- to taste
salt - to taste
Wash, peel and cube your butternut squash. Wash and cube your other vegetables (fennel, carrot and corn). After you have cut the kernels off the corn, save the cobs to add to the cooking liquid.
Melt coconut oil in a heavy bottomed pan. Add the onion, fennel, carrot and garlic and cook gently for about 10 minutes or until soft and fragrant. Add the flour and chili flakes and stir for about 1 minute. Next, add your squash and vegetable stock. Bring to a boil and simmer for 10 minutes. Add corn cobs and corn kernels and continue to cook another 10 minutes. Add the coconut milk and cook for another 5 minutes or longer if you desire.
When serving, squeeze in lime and top with fresh herbs. Season with salt as your please.