Spicy Acorn Squash & Corn Chowder || @elevated_gourmet

elevated_gourmet Spicy Acorn Squash & Corn Chowder View my profile

Get App Cut acorn squash in half lengthwise. Remove seeds and set aside. Roast squash at 400 degrees- 1 hour 1 @elevated_gourmet on

Get App Scoop out all your acorn squash flesh and set aside! 2 @elevated_gourmet on

Get App Add 3/4 cup corn and one seeded, finely diced jalapeño to pan. sauté until charred. Set aside. 3 @elevated_gourmet on

Get App Add 2 cups squash and one can broth (any will do) to blender. 4 @elevated_gourmet on

Get App Add about 2 tbsp garlic to your corn mixture and then add half of the corn to the blender. 5 @elevated_gourmet on

Get App Add one cup coconut milk, 1 tbsp onion powder, salt and pepper. 6 @elevated_gourmet on

Get App Add soup back to pan, heat on medium for 5-6 min. Add more salt, pepper, garlic & onion powder taste 7 @elevated_gourmet on

Get App Garnish with corn & jalapeño relish. Add drizzle of olive oil & serve! 8 @elevated_gourmet on

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