**Please stop by my Lekue giveaway this week for a chance to win some fancy kitchen stuff like citrus spritzers and push pop molds**

For this month’s The Secret Recipe Club assignment, I was given the delightful assignment of one of my absolute favorite blogs, Miz Helen’s Country Cottage. I’m a longtime follower of Miz Helen’s and I’ve already made several of her delicious creations, so it was exciting to be able to explore her site more and veganize one of her delicious recipes.

Butternut Squash Chowder

She has an incredible blog full of absolutely delicious sounding and looking recipes crafted from the heart. If you have visited and explored Miz Helen’s site, I highly recommend you do so. My VeganMoFo theme this year is Vegan Lunch Box recipes, so I was really drawn to her delicious-sounding Creamy Corn Empanadas, which, thanks to her vegan granddaughters, are already vegan and would be perfect for a lunch box. I was all set up to make these tasty treats when I realized that two of the four Vegan MoFo Chopped challenge ingredients were in another of her tasty recipes on Miz Helen’s meal plan this week. Her Butternut Chowder already has butternut squash AND fresh rosemary. So, I’d already made the tasty Tangy Butternut Squash Nuggets. But then I realized I could enter Chopped more than once, so I decided to go for it. I adapted Miz Helen’s original recipe to veganize it by swapping out cream for coconut milk and swapping out sausage for quinoa. I also mixed up a “Parmesan” topping with popcorn breadcrumbs and vegan cheese powder. And, of course, I mixed in apricot preserves. (Popcorn and apricot preserves are the other two basket ingredients.) Yum! I hope Miz Helen can enjoy this veganized version of her recipe with her granddaughters.

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Butternut Squash Chowder: Secret Recipe Club #vegan #veganMoFo #wholefood

Cook Time: 6 hours

Total Time: 6 hours

Yield: 8 servings

Serving Size: 1 cup

Butternut Squash Chowder: Secret Recipe Club #vegan #veganMoFo #wholefood

Ingredients

3 cups butternut squash puree
2 medium onions chopped and caramelized
3 cloves garlic chopped
1 red delicious apple chopped skin on
1 Braeburn apple chopped skin on
2 cups cooked quinoa
2 teaspoon dried basil
1 teaspoon dried thyme
2 teaspoon dried oregano
2 teaspoons salt
1 teaspoon pepper
1 teaspoon red pepper flakes
1 tablespoon fresh rosemary chopped
1 tablespoon fresh parsley
1 1/2 cups coconut milk
1 cup popcorn breadcrumbs (process in food processor for about 5 minutes)

Instructions

Mix the squash puree, sauteed fruit and vegetables. Add the basil, thyme, oregano,salt, pepper,red pepper flakes,fresh rosemary and fresh parsley. Mix well, then add the liquid. Reserving quinoa, place all ingredients in the crockpot and cook on low for 4-6 hours.

Add quinoa and cook for 15-30 minutes or until heated through.

Top with blended popcorn powder and cheezy powder when serving.

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http://veggieconverter.com/2012/10/slow-cooker-butternut-squash-chowder-secret-recipe-club-vegan-veganmofo-wholefood.html

The ResultsDeeelicious. A definite repeat. The kids loved it, too.

Butternut Squash Chowder in Bug’s thermos for school lunch


This post is shared at·Mouthwatering Mondays, My Meatless Mondays, Melt in Your Mouth Monday, Cravings, Just Another Meatless Monday,·Homemaker Monday.·Meatless Mondays,·Mingle Monday, Mangia Monday, Made By You Mondays and Monday Mania.