Roasted Butternut Squash Chowder

Name: Roasted Butternut Squash Chowder
Ingredients: One 1 1/2-pound butternut squash; 3 tablespoons extra-virgin olive oil; Salt and freshly ground pepper; 1 tablespoon unsalted butter; 2 leeks, white parts only, coarsely diced (1 1/2 cups); 1 Spanish onion, diced; 1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch dice; 4 celery ribs; 2 carrots, halved lengthwise and cut crosswise 1/2 inch thick; 1 parsnip, halved lengthwise and cut crosswise 1/2 inch thick; 6 cups low-sodium chicken broth; 1/2 cup dry white wine; 1/4 teaspoon dried thyme; 1/4 cup chopped flat-leaf parsley; Parmesan Croutons, for serving

15 ingredients

16 steps

Ingredients

One 1 1/2-pound butternut squash
3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1 tablespoon unsalted butter
2 leeks, white parts only, coarsely diced (1 1/2 cups)
1 Spanish onion, diced
1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch dice
4 celery ribs
2 carrots, halved lengthwise and cut crosswise 1/2 inch thick
1 parsnip, halved lengthwise and cut crosswise 1/2 inch thick
6 cups low-sodium chicken broth
1/2 cup dry white wine
1/4 teaspoon dried thyme
1/4 cup chopped flat-leaf parsley
Parmesan Croutons, for serving

Directions

1

Preheat the oven to 425.
2

Cut the stem off the squash and carefully cut the squash in half lengthwise.
3

Scoop out the seeds.
4

Rub the cut sides of the squash with 1 tablespoon of the olive oil.
5

Set the squash on a baking sheet, cut sides up, season generously with salt and pepper and cover with a sheet of parchment paper.
6

Roast the squash for about 40 minutes, or until tender.
7

Let the squash cool to room temperature.
8

Scoop out the flesh and coarsely chop it.
9

Meanwhile, in a large, heavy casserole, melt the butter in the remaining 2 tablespoons of olive oil over moderate heat.
10

When the butter begins to brown, add the leeks and onion and cook, stirring frequently, until the onion is translucent, about 4 minutes.
11

Add the potatoes, celery, carrots, parsnips, chicken stock, wine and thyme and bring to a boil.
12

Reduce the heat, cover partially and simmer until the potatoes are tender, about 20 minutes.
13

Add the chopped roasted squash to the chowder; cover and simmer for 10 minutes longer.
14

Transfer one third of the soup to a blender and puree until smooth.
15

Stir the puree into the soup and season with salt and pepper.
16

Stir in the parsley and serve with the Parmesan Croutons.