Winter Squash Chowder

Name: Winter Squash Chowder
Ingredients: 1/2 cup chopped bacon; 1 cup sliced leeks; 1 cup cubed red-skin potatoes; 1 cup cubed acorn squash; 1 cup cubed butternut squash; 1 cup cubed pumpkin; 1 quart mild stock; 1 cup cream; 1 tablespoon chopped sage; 1 tablespoon chopped parsley; Salt and pepper; 2 tablespoons brown sugar (optional); 1 acorn squash, hollowed out and cooked, to use as a serving bowl (optional)

13 ingredients

9 steps

Ingredients

1/2 cup chopped bacon
1 cup sliced leeks
1 cup cubed red-skin potatoes
1 cup cubed acorn squash
1 cup cubed butternut squash
1 cup cubed pumpkin
1 quart mild stock
1 cup cream
1 tablespoon chopped sage
1 tablespoon chopped parsley
Salt and pepper
2 tablespoons brown sugar (optional)
1 acorn squash, hollowed out and cooked, to use as a serving bowl (optional)

Directions

1

In a large soup pot cook bacon slowly to render fat.
2

When bacon is crisp and brown remove with a slotted spoon to paper towels to drain; set aside for garnish.
3

In bacon fat saute leeks for 3 minutes.
4

Add potatoes, squash and pumpkin.
5

Cook, stirring, 5 minutes.
6

Add stock and bring to a boil; reduce heat and simmer 30 to 40 minutes or until vegetables are tender.
7

Add cream and herbs.
8

Season to taste with salt and pepper; add brown sugar if desired.
9

To serve, spoon into hollowed-out squash or warmed tureen and garnish with bacon.