Tested and approved by parents, the in laws, and the tough toddler crowd of the house this chowder is packed full of flavor. My only regret is that I didn't take a picture.In any case, this was inspired in part by Emeril Lagasse who created a Winter Squash Chowder, but I thought it lacked some flavor [like I have any validation in the fine cuisine department]. So I focused solely on the butternut variety, added carrots and celery and extra herbs.
Butternut Squash Chowder
Serves: 4-6
Ingredients
1/2 cup chopped bacon
1 cup sliced leeks, rinsed and drained in colander
1 cup diced red-skin potatoes
1 cup carrots, sliced thin [or shredded]
3 celery stalks, sliced thin
2 cups diced butternut squash
1 quart chicken stock
1 cup cream
1 tablespoon chopped sage
1 tablespoon chopped parsley
Salt and pepper
Directions
In a large soup pot cook bacon slowly to render fat. When bacon is crisp and brown remove with a slotted spoon to paper towels to drain; set aside for garnish.
In bacon fat saute leeks for 3 minutes. Add potatoes, carrots, celery, and squash. Cook, stirring, 5-10 minutes. Add stock and bring to a boil; reduce heat and simmer 30 to 40 minutes or until vegetables are tender. I used my immersion blender at this point to thicken the soup a bit, but that's purely optional.
Add cream and herbs. Season to taste with salt and pepper and stir in bacon bits. To serve, spoon into hollowed-out squash or warmed tureen with crusty sourdough bread.
Ingredients
1/2 cup chopped bacon
1 cup sliced leeks, rinsed and drained in colander
1 cup diced red-skin potatoes
1 cup carrots, sliced thin [or shredded]
3 celery stalks, sliced thin
2 cups diced butternut squash
1 quart chicken stock
1 cup cream
1 tablespoon chopped sage
1 tablespoon chopped parsley
Salt and pepper
Directions
In a large soup pot cook bacon slowly to render fat. When bacon is crisp and brown remove with a slotted spoon to paper towels to drain; set aside for garnish.
In bacon fat saute leeks for 3 minutes. Add potatoes, carrots, celery, and squash. Cook, stirring, 5-10 minutes. Add stock and bring to a boil; reduce heat and simmer 30 to 40 minutes or until vegetables are tender. I used my immersion blender at this point to thicken the soup a bit, but that's purely optional.
Add cream and herbs. Season to taste with salt and pepper and stir in bacon bits. To serve, spoon into hollowed-out squash or warmed tureen with crusty sourdough bread.
Bon appetit!
3 comments:
I had my first taste of butternut soup about five years ago and found I WAS NOT a fan. I am going to use your recipe and try it one more time!
Holy HANNA! I can get ALL these ingredients in JAPAN! I am making it this weekend!!! Yatta Yatta!!!!
It just going to take me awhile reading the labels in hiragana and katakana in the grocery store!
Can't wait to do this! I have been thinking about making soup for awhile. I am going to miss my LeCrueste (spelling?) Dutch Oven soo much this fall and winter! 99 percent of my cooking in cooler/colder months happens in that thing. stew, soup, casserole, warm, deliciousness!!! I have a lame metal japanese pot........sad. maybe i will spurge and buy a le crueset here...they have them at an outlet here in Sano. just stinks because they are costly and i wont be able to bring it home with me.
Thanks darlin.
ouch, the pressure holly! i promise you my father in law is a strict meat and potatoes kind of guy and i think he had three servings; not to mention my toddlers who usually don't touch anything unless accompanied with ranch dip. you don't have to use an immersion blender but i did just a bit to leave some chunks but smooth it out a little... the creaminess, and bacon flavor with the herbs make it awesome. [i hope]
and bri, i hope the chowder brings a bit of autumnal american cuisine to sano for you. my crappy hand me down kitchen aid pot does the trick and it's older and probably crappier than your japanese pot. :) it's what's inside that you will looove.
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