Butternut Squash Chowder

(from kylerhea’s recipe box)

TIP:: Make the soup one day in advance, up to but not including the step when you add the cream; cool, cover, and refrigerate. When ready to serve, reheat the soup and add the cream.

Source: Mr. Sunday's Soups

Serves 8 people

Categories: December2013, Fall, Winter, butternut squash, soups


  • 2 medium butternut squash, halved lengthwise
  • 4 sliced bacon, cut into 1/2 inch strips
  • 1 medium yellow onion, coarsely chopped
  • 2 stalks of celery, coarsely chopped
  • a bay leaf
  • 1 tsp finely chopped fresh sage, plus extra for garnish
  • 2 russet potatoes, peeled and cut into 1/2 inch cubes
  • 1/4 cup dry white wine
  • 1 quart (4 cups) low-sodium chicken broth
  • 1 Tbs kosher salt
  • 1 tsp freshly ground black pepper
  • 1/2 cup heavy cream


  1. Preheat the oven to 350 degrees F. Line a roasting pan with aluminum foil.

  2. Lay the butternut squash halves face down on the foil. Prick the skin of the squash with a fork in several places. Bake for 45 minutes, or until tender. Set aside to cool.

  3. Place a large, heavy soup pot or Dutch oven over medium heat and add the bacon. Cook, stirring frequently, until crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside.

  4. Pour off and discard all but 1 Tbs of the fat from the pot and return to medium heat. Add the onion, celery, bay leaf and safe and cook, stirring occasionally, just until the vegetables are tender but not browned, 5 to 6 minutes. Stir in the potatoes and cook for 3 minutes more.

  5. Add the wine and simmer for 2 minutes, stirring to scrape up the browned bits. Add the broth, salt, and pepper. Bring to a boil, then reduce the heat to low and simmer gently, partially covered, until the potatoes are tender, about 10 minutes.

  6. Remove any seeds or stringy membranes from the butternut squash halves and scoop the flesh into a large bowl. With a potato masher, mash until smooth. Stir the squash puree and reserved bacon into the soup pot, bring to a simmer, and let cook for 2 to 3 minutes, just to blend the flavors. Stir in the cream and taste for seasoning; adjust the salt and pepper as necessary. Discard the bay leaf.

  7. Ladle the chowder into warm bowls and garnish with a pinch of he remaining sage.

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