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Kabocha Squash Chowder

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Recipe

 
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
6 ounces bacon
diced
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1 each yellow onion
peeled, diced
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1 each sweet red bell peppers
diced
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2 each celery stalks
diced
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¼ bunch thyme
fresh, chopped
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¼ bunch oregano
fresh, chopped
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1 tablespoon garlic
chopped
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2 tablespoons all-purpose flour
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1 ½ Kabocha kabocha squash
peeled, seeded, diced
*
2 quarts chicken broth
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2 each bay leaves
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2 teaspoons salt
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1 teaspoon black pepper
freshly ground
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½ bunch scallions, spring or green onions
thinly sliced
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¼ bunch parsley leaves
chopped
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1 x almonds
smoked, chopped
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Ingredients

Amount Measure Ingredient Features
173.4 ml/g bacon
diced
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1 each yellow onion
peeled, diced
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1 each sweet red bell peppers
diced
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2 each celery stalks
diced
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0.3 bunch thyme
fresh, chopped
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0.3 bunch oregano
fresh, chopped
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15 ml garlic
chopped
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3E+1 ml all-purpose flour
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1.5 Kabocha kabocha squash
peeled, seeded, diced
*
2 quarts chicken broth
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2 each bay leaves
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1E+1 ml salt
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5 ml black pepper
freshly ground
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0.5 bunch scallions, spring or green onions
thinly sliced
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0.3 bunch parsley leaves
chopped
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1 x almonds
smoked, chopped
* Camera

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 104g (3.7 oz)
Amount per Serving
Calories 32759% from fat
 % Daily Value *
Total Fat 22g 33%
Saturated Fat 6g 31%
Trans Fat 0g
Cholesterol 50mg 17%
Sodium 2343mg 98%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 7%
Sugars g
Protein 40g
Vitamin A 27% Vitamin C 75%
Calcium 3% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
 
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