Butternut Squash & Black Bean Chowder

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Fall flavours of squash, sage and corn make this a wonderful cold weather meal. Pancetta gives this hearty vegetable chowder a lift.

Tags: Intermediate, 20 Mins, Soups & Stews, Pork, Beans, Stewing, President's Choice Blue Menu, High Fibre, Good Source of Vitamins/Minerals, Low in Saturated Fat
Serves: 8
Skill level: Intermediate
Prep time: 20  minutes
Cooking time: 30  minutes
Total: 50  minutes

Additional Information


3/4 cup (175 mL) PC Italian Diced Pancetta
1 medium sweet onion (such as Vidalia or Georgia Sweet), chopped
3 cloves garlic, minced
1/4 cup (50 mL) chopped fresh sage
1 pkg (900 mL) PC Blue Menu Chicken Broth
8 cups (2 L) chopped peeled butternut squash (about one 3 lb/1.4 kg squash)
1 can (19 oz/540 mL) PC Blue Menu Black Beans , rinsed and drained
1 can (341 mL) PC Blue Menu Peaches & Cream Whole Kernel Corn
4 tsp (20 mL) red wine vinegar
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) freshly ground black pepper


  1. In large saucepan, cook pancetta over medium heat for about 4 minutes or until browned; transfer to a plate.
  2. Add onion and garlic to pan; cook over medium heat for 5 minutes, stirring occasionally, or until softened. Add sage; cook for 2 minutes. Stir in chicken broth and squash. Bring to a boil. Reduce heat to simmer; cook uncovered for 7 minutes or until squash is slightly softened.
  3. Using potato masher, mash slightly, leaving small cubes of squash. Stir in reserved pancetta, black beans, corn, red wine vinegar, salt and pepper. Simmer for 10 minutes. Garnish with toasted pumpkin seeds or chopped coriander, if desired.

Nutritional Information

Per serving:
230 calories
fat 4 g (of which 1 g is saturated)
sodium 360 mg
carbohydrate 42 g
fibre 9 g
protein 8 g
Very High in Fibre
Low in Saturated fat
Excellent Source of Vitamin A
Excellent Source of Vitamin C
Good Source of Iron