Butternut clam chowder

[Mark57]

I feel like some homemade clam chowder, but since potatoes are out, I'm going to try substituting a butternut squash.


I cut 1/2 of a squash into 1" pieces, coated with olive oil and roasting at 375. The other half I cut into a 1/2" dice. My plan is to saute an onion, then puree that and the roasted squash with some chicken stock. Then add the raw squash and some heavy cream and boil until the remaining squash is cooked but still has some texture. Then add a couple cans of diced clams.

I'll let you know if it's edible. Has anyone else made anything like this before? Any tips? Seems pretty straightforward, though.