Butternut Squash Chowder
Butternut Squash Chowder is rated
out of
5 by
6.
Prep Time:
25 minutes
Cook Time:
35 minutes
Servings:
8
Chowder has a long-standing reputation as a communal dish. It is said to have originated in 16th-century French seacoast towns, where local fishermen would contribute part of the days catch to a stew that was shared by the entire village. The stew derives its name from the vessel in which it was cooked: a large pot known as a chaudière. Over time, chowder became synonymous with a type of thick, hearty soup that can be prepared with a variety of ingredients. Like our butternut squash version, classic chowders typically include chunks of potatoes or other vegetables, which add texture and substance.
Ingredients:
- 4 bacon slices, cut into 1/2-inch pieces
- 1 yellow onion, diced
- 2 celery stalks, diced
- 1 bay leaf
- 1 tsp. chopped fresh sage, plus small sage
leaves for garnish - 4 tsp. kosher salt, plus more, to taste
- 1 tsp. freshly ground pepper, plus more, to taste
- 2 russet potatoes, peeled and cut into 1/2-inch
cubes - 1/4 cup white wine
- 3 cups low-sodium chicken broth
- 1 jar (32 oz.) butternut squash puree
- 1/2 cup heavy cream
Directions:
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 towellined plate. Set aside.
Pour off all but 1 Tbs. of the fat from the pan and return the pan to medium heat. Add the onion, celery, bay leaf, chopped sage, the 4 tsp. salt and the 1 tsp. pepper and cook, stirring occasionally, just until the vegetables are soft, 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. Remove the bay leaf and discard.
Ladle the chowder into warmed bowls and garnish with sage leaves. Serve immediately. Serves 6 to 8.
Make-Ahead Tips: Make the soup (withholding the cream) up to 1 day in advance. Cool to room temperature, then cover and refrigerate until just before serving time. When reheating the soup, stir in the cream.
Pour off all but 1 Tbs. of the fat from the pan and return the pan to medium heat. Add the onion, celery, bay leaf, chopped sage, the 4 tsp. salt and the 1 tsp. pepper and cook, stirring occasionally, just until the vegetables are soft, 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. Remove the bay leaf and discard.
Ladle the chowder into warmed bowls and garnish with sage leaves. Serve immediately. Serves 6 to 8.
Make-Ahead Tips: Make the soup (withholding the cream) up to 1 day in advance. Cool to room temperature, then cover and refrigerate until just before serving time. When reheating the soup, stir in the cream.
Williams-Sonoma Kitchen.
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(67)
Rated 5 out of
5
by
Kmena from
Sooooo good!
Amazing soup, definitely recommend! Highly recommend making your own butternut squash puree for this. I added garlic and crushed red pepper
Date published: 2023-02-08
Rated 5 out of
5
by
Vic M from
Love this Chowder!
This has been one of my go to Thanksgiving recipes for the last 10 years and I’ve been able to adjust it and improve it to suit my taste- I highly recommend this simple but delicious recipe!
Date published: 2018-11-21
Rated 5 out of
5
by
zirkander from
Delicious, great flavor!
This was an awesome dish to make, the changes, or recommendations, that I did really made it for me. The things I recommend is, (if you have the time) use a fresh butternut squash. I used a small one and roasted it, then pureed it in a blender. I also used a smoked bacon, I used Apple wood and the flavor really helped bring a great depth to the dish. The other change I did was after I added the squash, I used a potato smasher to make everything into a nice texture with the bacon being the solid piece of chunk.
Date published: 2018-02-04
Rated 5 out of
5
by
GPATLguy from
Too Good for Words
I made this chowder last week and it is the bomb!
This is a straight forward, easy recipe that yields incredible results. I used thick cut bacon and made my own unseasoned butternut squash puree. Other than that, I followed this to the letter. At the end, I added more fresh ground tellicherry pepper to taste and garnished with bacon and a sage leaf.
I am already looking forward to making the next batch. This is a MUST HAVE menu item for autumn.
Date published: 2016-10-03
Rated 5 out of
5
by
UptownHall from
My new best friend
This is a wonderful combination of texture and flavor. The fresh sage and the butternut squash with the bacon in the background - just fab. I make a new batch every week, pass it around - everyone loves it.
Date published: 2015-11-26
Rated 4 out of
5
by
LBOF from
Tastes Great, but...
Do not add the 4 tsps. salt! Bacon is already salty and this came out almost inedible. Will make it again, but be sure to taste and add seasoning at the end.
Date published: 2013-11-29