Prep 25 mins
Cook 2 hrs 5 mins
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.
- 4 slices bacon, cut into 1/2 inch pieces
- 1 yellow onion, diced
- 2 celery ribs, diced
- 1 bay leaf
- 1 teaspoon fresh sage leaf, chopped
- fresh sage leaf (to garnish)
- 4 teaspoons kosher salt
- 1 teaspoon 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 ounces butternut squash puree
- 1⁄2 cup heavy cream
- 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.
I really enjoyed this soup. I did not have fresh sage so I used 3/4 teaspoon Penseys Albanian Rubbed Sage , Penzeys Chicken Soup Base/Seasoning for the broth and fat free half and half when I made mine. An Immersion Blender was used to make the soup a smooth and creamy. I'll make this one again, so thanks for posting. Made for a game in Diabetic Forum *Soup is On 2010*
This is a fantastic soup! I made it for ZWT5's trip to Australia but you can count on this for a wonderful addition to any meal. I bought a fresh squash and baked it, split in half, in about 1/2" of water for an hour (no fat method). I also used evaporated 2% milk instead of the heavy cream. It is fantastic!