Butternut Squash Chowder

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This is an easy to prepare thick and rich squash soup that can be shared with family and friends on chilly evenings or just about any time of year. if you like squash soup, you will love this thick and hearty version. this recipe is from williams & sonoma with direction to use their 32 oz. Jar of butternut squash puree. but you can make your own squash puree for this recipe or use frozen squash puree. Puree directions below. the prep time below includes the time for making the puree. Enjoy.

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Steps

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In a large dutch oven over medium heat , cook the bacon , stirring frequently , until crispy , about 5 minutes.

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Using a slotted spoon , transfer the bacon to a paper towel-lined plate.

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Set aside.

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Pour off all but 1 tablespoon of the fat from the pan and return the pan to medium heat.

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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.

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Stir in the potatoes , cover and cook , stirring occasionally for 3 minutes.

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Add the wine and simmer , stirring to scrape up the browned bits , for 1 to 2 minutes.

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Add the broth and bring just to a boil.

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Reduce the heat to low and gently simmer until the potatoes are tender , about 12 minutes.

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Add the butternut squash puree and bacon and simmer for 5 minutes.

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Stir in the cream and adjust the seasonings with salt and pepper to taste.

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Remove the bay leaf and discard.

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Ladle the chowder into warmed bowls and.

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Ingredients

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bacon, yellow onion, celery ribs, bay leaf, fresh sage leaf, kosher salt, fresh ground pepper, russet potatoes, white wine, low sodium chicken broth, squash puree, heavy cream