Brian found this recipe online a week or so ago, and I've been dying to try it. Aside from the laborious chopping of the butternut squash (is there an easier way to do this?!?), it was a piece of cake and so yummy I went back for a second bowl. Even Jack ate everything in his bowl, in spite of protests that he doesn't like squash. We told him to just eat the apples instead. Sneaky, huh?
Roasted Butternut Chowder with Apples and Bacon
Makes 4 servings
Time: About 1.5 hours
Roasted Butternut Chowder with Apples and Bacon
Makes 4 servings
Time: About 1.5 hours
Roasting the squash, onion, and apples, then simmering them until they break apart, leaves you with a thick, rich soup that you’ll turn to every fall. Try the mixed root vegetable variation, too; it’s just as good. And to sweeten the pot, add a pinch of nutmeg or allspice just before serving.
1 butternut squash (about 1 1/2 pounds), peeled, seeded, and cut into cubes
1 large onion, chopped
2 large apples, peeled, cored, and chopped
4 bacon slides, or one 1/2-inch-thick strip slab bacon, chopped
2 tablespoons minced garlic
salt and black pepper
3 tablespoons olive oil
1 tablespoon chopped fresh sage, or 1 teaspoon dried
1/2 cup dry white wine or water
6 cups vegetable or chicken stock or water
1 large onion, chopped
2 large apples, peeled, cored, and chopped
4 bacon slides, or one 1/2-inch-thick strip slab bacon, chopped
2 tablespoons minced garlic
salt and black pepper
3 tablespoons olive oil
1 tablespoon chopped fresh sage, or 1 teaspoon dried
1/2 cup dry white wine or water
6 cups vegetable or chicken stock or water
1. Heat the oven to 400 degrees F. Spread the squash, onion, apples, bacon, and garlic in a deep roasting pan or on a baking sheet. Sprinkle with salt and pepper and drizzle with the oil. Roast, stirring every now and then, until the squash, onion, and apples are tender and browned and the bacon is crisp, about 45 minutes.
2. Remove the roasting pan from the oven. Stir in the sage and white wine and scrape up all the browned bits from the bottom. If you’re using a roasting pan that can be used on the stovetop, position the pan over 2 burners and put both of medium heat. Otherwise, transfer the contents of the pan to a large pot or Dutch oven and set it over medium heat.
3. Add the stock and cook until the squash, onion, and apples break apart and thicken and flavor the broth, about 25 minutes. You can help the process along by breaking the mixture up a bit with a spoon. Taste, adjust the seasoning, and serve.
Roasted Root Vegetable Chowder: Substitute any combination of celery root, turnips, parsnips, and rutabagas for the butternut squash.
For more recipes from Mark Bittman’s Food Matters, check out our feature “Family Food Matters: 3 healthy dinner recipes from Mark Bittman.”
