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Winter Squash Chowder Recipe

Winter Squash Chowder

Emeril Lagasse

Recipe courtesy of Emeril Lagasse

Show: The Essence of EmerilEpisode: Squash

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (10)

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Average Rating:

Total Reviews: 10

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  • 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

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  • on October 17, 2009

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    THE TASTEST SOUP EVER. ( I didn't add the sugar however.

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  • 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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  • on September 28, 2009

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    I made this as the recipe instructed. I can also see how someone would like it pureed, but I use a different recipe for butternut squash soup (creamy. The wonderful combination of flavors was the Bomb-diggity! We LOVED it! This has such a great gourmet taste.

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  • on September 20, 2009

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    found this while looking for a way to incorporate pre-roasted acorn squash and pumpkin into a potato leek soup...it's always great to get EXACTLY what you are seeking. I took my immersion blender to the pot once it was all incorporated, and it came out so heavenly it's difficult to not eat the entire batch. Serious comfort food.

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  • on June 30, 2009

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    leeks in any soup makes it a winner. i just used butternut squash and pumpkin and it was wonderful. i also added half the half and half to save on calories, and the flavor was still really good!

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  • on June 29, 2009

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    While it's true that peeling and cutting up the pumpkin and squash definitely take time and effort (I've started just whacking them in half and roasting in the oven for an hour and then scooping the flesh into the pot, this soup is fabulous. I took a big crock pot full to work and it made me a star. It's impossible to mess up this soup. You can vary the amounts of the veggies based on what you have on hand and it always tastes scrumptious. Thanks again, Emeril!

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  • on November 16, 2008

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    My family and Friends love this easy and hearty soup. It's especially great for those tailgating parties before those cold fall football games. It has quickly become and family favorite.

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  • on November 09, 2007

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    This soup is wonderfull, good on a cold fall evening. My husband and 5 year old couldnt get enough....I think they each had at least 2 bowls! And my husband is not much of a soup person.
    I didnt use the 1 cup pumpkin, I just added more of the acorn and butternut squash. I also took a hand held potatoe masher to the soup to break up the chunks a little bit. I put the bacon in the soup instead of using it to garnish and added a few teaspoons of brown sugar at the end.....YUM!

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  • on October 25, 2007

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    This recipe is not only delicious, but it made my house smell heavenly. The only negative I have... and it isn't even really a negative... I am doubling or even tripling the recipe, in the future, considering how much of a pain it is to crack open squash an pumpkins to chop them. i only used a quarter or less of each and i don't know what to do with the rest. GREAT JOB, EMERIL! you haven't failed me, yet! 6 stars!

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