Butternut Squash Chowder adapted from Mr. Sunday’s Soups
This adapted recipe makes about half of the published recipe.
4 slices bacon
1/2 cup chopped onion
1/2 cup chopped celery
1 bay leaf
1 teaspoon fresh sage
2 medium white potatoes, peeled and diced
1 quart chicken stock
1/2 Tablespoon salt
1/2 teaspoon fresh ground pepper
1 medium butternut squash, roasted, seeds and strings removed.
In a large Dutch oven cook the bacon until crisp. Remove all but a tablespoon of bacon drippings. Add chopped onion, celery, sage, and basil. Stir to coat and cook about five minutes until onion and celery are soft. Add diced potatoes, stir, and cook about 5 or 10 minutes.
Add a cup of chicken stock and scrape to loosen any bacon or vegetable bits on the bottom of the pan. Add remaining chicken stock, salt, and pepper and bring to a boil. Reduce heat to a simmer and cook about 10 minutes, until potatoes are done.
While potatoes are cooking press roasted butternut squash through a food mill or sieve to ensure all seeds and strings are removed. Add to hot chowder, stirring to incorporate. Add bacon and stir. Remove bay leaf.
Ladle into bowls and garnish with additional bacon, sage, or cream.