Butternut Squash Chowder

Total Time: 2 hrs 30 mins Preparation Time: 25 mins Cook Time: 2 hrs 5 mins

Ingredients

• Servings: 6
• 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 wine
• 3 cups low sodium chicken broth
• 32 ounces butternut squash puree
• 1/2 cup heavy cream

Recipe

• 1 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.
• 2 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.
• 3 stir in the potatoes, cover and cook, stirring occasionally for 3 minutes.
• 4 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.
• 5 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.
• 6 ladle the chowder into warmed bowls and garnish with sage leaves. serve immediately.
• 7 making squash puree:.
• 8 2 butternut squash (about 3 3/4 pounds).
• 9 preheat oven to 350 degrees.
• 10 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.
• 11 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.