Roasted Butternut Chowder with Bacon Croutons

By: Jennifer M October 9, 2012 Soups 10 Comments
Roasted Butternut Chowder with Bacon Croutons
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I have made a lot of sweet treats lately, so it’s time for something a little healthier. I know what you’re thinking. How can something with “bacon” in the title be healthy? Trust me. This dish is 99% saint and just 1% sinner ;)

The soup itself is lean and vegetable-rich, with roasted butternut squash, combining with carrots, celery, onion, and a few potatoes for a creamy texture, without the need for a lot of cream. In fact, cream is completely optional in this soup. I added about 2 Tbsp. just because I had a tiny bit of cream to use up. It certainly isn’t necessary though. By using a fat-free stock base, and little or no cream, there’s plenty to feel good about in this soup.

Roasting the butternut squash is well worth the extra bit of time, as it really brings out the sweetness and richness of the squash. Once the squash is roasted, this soup comes together really quickly, needing just enough time to simmer the vegetables to tenderness. Once tender, you can puree this soup a bit to blend the flavours, leaving just a bit of chunky vegetables for some colour.

Even though the soup starts with a low-sodium stock, to really bring out the flavours of this soup, salting well is recommended. I just add a bit and taste and add and taste, so I put in only as much as is needed.

Now about the croutons. Yes, they’re the “1% sinner” part. The bacon croutons are made by sauteing the bread cubes in bacon fat until they’re crispy. Yes. I feel a little guilty just typing that. True, it’s a bit of an indulgence, but they are unbelievable delicious and a lovely addition to this chowder. Of course, you can simply saute your bread in some olive or vegetable oil instead or, if you’d like to keep this soup really low-fat, you could bake the croutons.

Roasted Butternut Chowder with Bacon Croutons

{I didn’t put any of the actual bacon on or in the soup, but you certainly can if you like. We are always looking for bacon bits in this household though, so they never go to waste. I used red-skinned potatoes and left the skin on.}

Suggested Variation: This soup would be lovely with a little bit of mild curry, as well – either added to the soup or used to flavour the croutons.

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About The Author

Hi! I'm Jennifer, cooking my way through the seasons in beautiful Muskoka, Ontario Canada. Did you know you could sign up to get new posts delivered right to your email inbox? Subscribe to Seasons and Suppers by Email

10 Comments

  1. Russell at Chasing Delicious October 10, 2012 at 8:07 pm

    Such a great recipe! I’ve got to try this chowder!

    • Jennifer October 10, 2012 at 9:03 pm

      Thanks Russell. It’s a great bowl of soup! Hope you enjoy it.

  2. Sophie October 11, 2012 at 1:16 pm

    The rain is finally going to arrive in the valley this weekend — this sound absolutely perfect! (and i never say no to bacon — in any form!)

    • Jennifer October 11, 2012 at 1:25 pm

      The rain arrived here a few days ago and hasn’t stopped. We’re deep into gloomy, wet, grey Fall days here. On the up side, lots of time for cooking and comfort food :)

  3. Michael C. October 17, 2012 at 7:32 pm

    I just made this and had it for dinner. So yummy… The squash was from the garden and what a wonderful way to use it.

    • Jennifer October 17, 2012 at 8:00 pm

      Glad you enjoyed it. The roasted squash is so nice in this soup and even better when the squash is home grown!

  4. marla November 4, 2012 at 10:46 am

    LOVE your blog and this soup needs to happen in my life :)

    • Jennifer November 4, 2012 at 12:51 pm

      Thanks so much, Marla. I hope you get a chance to try this soup. It was delicious!

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