Butternut Squash Chowder - cooking recipe

Ingredients

4 slices bacon, cut into 1/2 inch pieces
1 yellow onion, diced
2 celery ribs, diced
1 bay leaf
1 teaspoon fresh sage leaf, chopped
fresh sage leaf (to garnish)
4 teaspoons kosher salt
1 teaspoon fresh ground pepper
2 russet potatoes, peeled and cut into 1/2 inch cubes
1/4 cup white wine
3 cups low sodium chicken broth
32 ounces butternut squash puree
1/2 cup heavy cream

Preparation

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 towel-lined plate. Set aside.
Pour off all but 1 tablespoon of the fat from the pan and return the pan to medium heat. Add the onion, celery, bay leaf, chopped sage, the 4 teaspoons salt and the 1 teaspoon pepper and cook, stirring occasionally, just until the vegetables are soft, about 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 to taste. Remove the bay leaf and discard.
Ladle the chowder into warmed bowls and garnish with sage leaves. Serve immediately.
Making Squash Puree:.
2 butternut squash (about 3 3/4 pounds).
Preheat oven to 350 degrees.
Cut each squash in half and discard the seeds. Bursh cut sides with 2 tablespoons of melted butter. Season with salt, pepper and nutmeg. Arrange the squash cut side down on a rack placed in a baking tray and bake until tender, about 1 1/2 hours.
Cool, scoop out the insides of the squash, and puree the flesh in a food processor. You should have about 4 cups or 32 ounces of pureed squash. Tip: You can freeze your squash puree to have on hand for other soups and recipes.