Photo: Winter Squash Chowder Recipe
Ingredients
- 1/2 cup chopped bacon
- 1 cup sliced leeks
- 1 cup cubed red-skin potatoes
- 1 cup cubed acorn squash
- 1 cup cubed butternut squash
- 1 cup cubed pumpkin
- 1 quart mild stock
- 1 cup cream
- 1 tablespoon chopped sage
- 1 tablespoon chopped parsley
- Salt and pepper
- 2 tablespoons brown sugar (optional)
- 1 acorn squash, hollowed out and cooked, to use as a serving bowl (optional)
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, squash and pumpkin. Cook, stirring, 5 minutes. Add stock and bring to a boil; reduce heat and simmer 30 to 40 minutes or until vegetables are tender. Add cream and herbs. Season to taste with salt and pepper; add brown sugar if desired. To serve, spoon into hollowed-out squash or warmed tureen and garnish with bacon.
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By pebbelz99_9121669
moreno valley, ca
on November 04, 2010
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this soup is soooo yummy. I followed the directions to a tee but I blended the soup to a smooth consistency and topped it with the remaining bacon and I made homemade croutons from big chunks of sourdough topped them with parm cheese and broiled them in the oven. This is super easy to make and tastes sooo good
By ceviglianco_4308752
CLEVELAND, OH
on October 17, 2009
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THE TASTEST SOUP EVER. ( I didn't add the sugar however.
By suttonmomof3
Central MA
on September 29, 2009
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I made the soup tonight as a vegetarian version - I used olive oil to saute the leeks and then just cooked bacon for the side to serve to the family who would want it. I was very good! My husband went for seconds as did my six year old son, who likes almost nothing! Wonderful and I'll be adding this to our soup staples for the cold months!
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