Learn how to make Butternut Squash Chowder, one of Rita's recipes for reducing inflammation.

Butternut Squash Chowder


  • 2 tablespoons olive oil
  • ¾ cup diced yellow onion
  • 1 cup diced celery
  • 1 tablespoon minced garlic
  • 2 (14-ounces) packages frozen butternut squash cubes
  • 1 teaspoon coriander
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • Salt and pepper to taste
  • 4 cups low-sodium vegetable broth


  1. Heat oil in large pot over medium heat. Add onion and celery; cook until tender, for about 6-8 minutes. Stir in the garlic and cook for 1 minute.
  2. Stir in squash, coriander, cumin, cinnamon, and a touch of salt and pepper. Cook for 1 minute.
  3. Add broth and bring to a boil. Reduce heat to simmer. Cook until squash is tender, about 10-15 minutes.
  4. Transfer 2 cups of soup to blender or food processor. Puree until smooth. Stir puree back into the soup. Serve piping hot.