Kabocha Squash Chowder
Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
bacon
diced |
|
| 1 | each |
yellow onion
peeled, diced |
*
|
| 1 | each |
sweet red bell peppers
diced |
|
| 2 | each |
celery stalks
diced |
|
| ¼ | bunch |
thyme
fresh, chopped |
*
|
| ¼ | bunch |
oregano
fresh, chopped |
*
|
| 1 | tablespoon |
garlic
chopped |
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 ½ | Kabocha |
kabocha squash
peeled, seeded, diced |
* |
| 2 | quarts |
chicken broth
|
*
|
| 2 | each |
bay leaves
|
*
|
| 2 | teaspoons |
salt
|
|
| 1 | teaspoon |
black pepper
freshly ground |
|
| ½ | bunch |
scallions, spring or green onions
thinly sliced |
*
|
| ¼ | bunch |
parsley leaves
chopped |
|
| 1 | x |
almonds
smoked, chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
bacon
diced |
|
| 1 | each |
yellow onion
peeled, diced |
*
|
| 1 | each |
sweet red bell peppers
diced |
|
| 2 | each |
celery stalks
diced |
|
| 0.3 | bunch |
thyme
fresh, chopped |
*
|
| 0.3 | bunch |
oregano
fresh, chopped |
*
|
| 15 | ml |
garlic
chopped |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 1.5 | Kabocha |
kabocha squash
peeled, seeded, diced |
* |
| 2 | quarts |
chicken broth
|
*
|
| 2 | each |
bay leaves
|
*
|
| 1E+1 | ml |
salt
|
|
| 5 | ml |
black pepper
freshly ground |
|
| 0.5 | bunch |
scallions, spring or green onions
thinly sliced |
*
|
| 0.3 | bunch |
parsley leaves
chopped |
|
| 1 | x |
almonds
smoked, chopped |
*
|
Directions
Render the diced bacon until crispy; drain and reserve.
Using a little of the bacon fat, slowly sweat the celery, onion and peppers with ¼ teaspoon salt.
When soft, add the garlic and chopped herbs and cook until fragrant, about 2 minutes.
Add the flour and cook for another 2 minutes.
Add in a third of the stock, bring to a boil stirring constantly, add the remaining stock and the diced squash and bay leaves.
Let simmer slowly, until the squash is tender; it will thicken and color the soup as it softens.
The squash should be soft but still hold its shape.
Season with salt and pepper.
Off the heat, add the scallions, the bacon and parsley, garnish with toasted or smoked chopped almonds or walnuts for a nice crunch.
