Get the Recipe: Roasted Butternut Squash Chowder
A hearty roasted butternut squash chowder with added carrots and potatoes for a hearty and vegetable-rich soup. Topped with delicious bacon-fat croutons.
Ingredients
For the chowder:
- 2 lb. butternut squash
- 1 Tablespoon extra-virgin olive oil
- Salt and freshly ground pepper
- 1 Tablespoon butter
- 1 Tablespoon olive oil
- 1 cup onion, diced
- 1 1/2 cups potatoes, diced, red-skinned or yukon gold, peeled or unpeeled, as you like
- 2 ribs celery, diced
- 1 1/2 cups carrots, diced
- 4 cups chicken broth, or vegetable broth
- 1/4 teaspoon dried thyme
- 1 Tablespoon heavy whipping cream, optional
- salt and pepper, to taste
- 2-3 Tablespoons fresh parsley, chopped
For bacon-fat croutons (optional):
- 3 strips bacon, diced
- 3 slices bread, cut into cubes
- Pinch dried thyme
Instructions
- Preheat the oven to 425° F. (non-convection/not fan-assisted). Cut the squash in half lengthwise and scoop out the seeds. Brush the insides of the squash with a bit of olive oil and sprinkle with salt and pepper. Place the squash onto a baking sheet, cut side up (line with foil for easy clean-up, if you like). Roast the squash for about 40 minutes, or until tender. Remove from oven and let cool on the baking sheet to room temperature while you prepare the rest of the soup.
- For the bacon-fat croutons: In a skillet, cook the bacon over medium heat until crisp. Remove the bacon pieces to a paper towel, but leave all the bacon fat in the skillet. Add the bread cubes and sprinkle with a pinch of thyme. Cook, stirring, until the croutons are crisp and golden. Remove to a plate to cool. (You can use the cooked bacon to garnish the soup, if you like, or refrigerate it for another use.)
- For the butternut chowder: In a large, heavy soup pot, heat the butter and olive oil over medium heat. When the butter begins to brown, add the onion and cook, stirring frequently, until the onion is soft and translucent, 3-4 minutes. Add the potatoes, celery, carrots, chicken stock and thyme and bring to a boil. Reduce the heat to low, cover the pot partially and simmer until the potatoes are tender, about 20 minutes.
- Scoop out the flesh from the cooked and cooled squash into the soup pot. Cover and simmer for 10 minutes longer.
- Transfer one-third of the soup to a blender and puree until smooth, then stir the puree back into the soup (or blend with an immersion blender until it is partially pureed, leaving some chunks). Taste the soup and season with salt and pepper. Stir in the most parsley (reserve a bit for garnish) and serve with bacon-fat croutons and a sprinkle of the reserved parsley.
Notes
Nutritional information does not include the optional cream or the optional bacon croutons.
Tip!
Be sure to taste the chowder at the end of cooking and add additional salt as needed to bring all the great flavours together.
Be sure to read the notes above the recipe card for more tips and tricks for making this soup!
Serving: 1serving, Calories: 177kcal, Carbohydrates: 26g, Protein: 5g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 5mg, Sodium: 103mg, Potassium: 852mg, Fiber: 5g, Sugar: 6g, Vitamin A: 21651IU, Vitamin C: 38mg, Calcium: 104mg, Iron: 2mg
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