Butternut Squash Chowder
photo by Charlotte J
- Ready In:
- 2hrs 30mins
- Ingredients:
- 13
- Serves:
-
6-8
ingredients
- 4 slices bacon, cut into 1/2 inch pieces
- 1 yellow onion, diced
- 2 celery ribs, diced
- 1 bay leaf
- 1 teaspoon fresh sage leaf, chopped
- fresh sage leaf (to garnish)
- 4 teaspoons kosher salt
- 1 teaspoon fresh ground pepper
- 2 russet potatoes, peeled and cut into 1/2 inch cubes
- 1⁄4 cup white wine
- 3 cups low sodium chicken broth
- 32 ounces butternut squash puree
- 1⁄2 cup heavy cream
directions
- In a large Dutch oven over medium heat, cook the bacon, stirring frequently, until crispy, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Set aside.
- Pour off all but 1 tablespoon of the fat from the pan and return the pan to medium heat. Add the onion, celery, bay leaf, chopped sage, the 4 teaspoons salt and the 1 teaspoon pepper and cook, stirring occasionally, just until the vegetables are soft, about 5 to 6 minutes.
- Stir in the potatoes, cover and cook, stirring occasionally for 3 minutes.
- Add the wine and simmer, stirring to scrape up the browned bits, for 1 to 2 minutes. Add the broth and bring just to a boil. Reduce the heat to low and gently simmer until the potatoes are tender, about 12 minutes.
- Add the butternut squash puree and bacon and simmer for 5 minutes. Stir in the cream and adjust the seasonings with salt and pepper to taste. Remove the bay leaf and discard.
- Ladle the chowder into warmed bowls and garnish with sage leaves. Serve immediately.
- Making Squash Puree:.
- 2 butternut squash (about 3 3/4 pounds).
- Preheat oven to 350 degrees.
- Cut each squash in half and discard the seeds. Bursh cut sides with 2 tablespoons of melted butter. Season with salt, pepper and nutmeg. Arrange the squash cut side down on a rack placed in a baking tray and bake until tender, about 1 1/2 hours.
- Cool, scoop out the insides of the squash, and puree the flesh in a food processor. You should have about 4 cups or 32 ounces of pureed squash. Tip: You can freeze your squash puree to have on hand for other soups and recipes.
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Reviews
-
I really enjoyed this soup. I did not have fresh sage so I used 3/4 teaspoon Penseys Albanian Rubbed Sage , Penzeys Chicken Soup Base/Seasoning for the broth and fat free half and half when I made mine. An Immersion Blender was used to make the soup a smooth and creamy. I'll make this one again, so thanks for posting. Made for a game in Diabetic Forum *Soup is On 2010*
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This is a fantastic soup! I made it for ZWT5's trip to Australia but you can count on this for a wonderful addition to any meal. I bought a fresh squash and baked it, split in half, in about 1/2" of water for an hour (no fat method). I also used evaporated 2% milk instead of the heavy cream. It is fantastic!
Tweaks
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This is a fantastic soup! I made it for ZWT5's trip to Australia but you can count on this for a wonderful addition to any meal. I bought a fresh squash and baked it, split in half, in about 1/2" of water for an hour (no fat method). I also used evaporated 2% milk instead of the heavy cream. It is fantastic!
RECIPE SUBMITTED BY
CarolAT
United States
I live in the great Southwest with warm (sometimes hot) days, cool evenings, and beautiful sunsets. I am married to my high school sweetheart. We have two wonderful sons who are now grown and out of the house and two wonderful grandchildren that are so much fun. I love to read, garden, and plan trips with my family and friends.
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