Butternut Squash Chowder Recipe

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Ingredients:

Serving

4 slices bacon , cut into 1/2 inch pieces
1 yellow onion, diced
2 celery ribs, diced
1 bay leaf
1 tsp fresh sage leaf, chopped
fresh sage leaf (to garnish )
4 tsp kosher salt
1 tsp 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 oz 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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	216.45 Kcal (906 kJ)
Calories from fat	97.28 Kcal
		% Daily Value*
Total Fat	10.81g	17%
Cholesterol	19.52mg	7%
Sodium	1208.28mg	50%
Potassium	418.58mg	9%
Total Carbs	23.93g	8%
Sugars	4.67g	19%
Dietary Fiber	3.49g	14%
Protein	6.37g	13%
Vitamin C	5.3mg	9%
Vitamin A	2.9mg	96%
Iron	0.5mg	3%
Calcium	87.3mg	9%

Amount Per 100 g
Calories	70.25 Kcal (294 kJ)
Calories from fat	31.57 Kcal
		% Daily Value*
Total Fat	3.51g	17%
Cholesterol	6.33mg	7%
Sodium	392.17mg	50%
Potassium	135.86mg	9%
Total Carbs	7.77g	8%
Sugars	1.52g	19%
Dietary Fiber	1.13g	14%
Protein	2.07g	13%
Vitamin C	1.7mg	9%
Vitamin A	0.9mg	96%
Iron	0.2mg	3%
Calcium	28.3mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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