Well, our snow appears to have stopped falling from the sky but is showing no intention of leaving the ground any time soon. I ventured out to the gym yesterday and was shocked that so many of the roads are still so bad. Driveable but gross! Slushy business.
Nice time for my darling boyfriend to head off for sunny South America, no? I knew that whole business of trotting off to Greece without him would come back to haunt me. Next time I need to be smart enough to book my warm and lovely vacation during Victoria’s annual snowpocalypse.
Alas, someone’s gotta stay home and pay her mortgage so instead of snorkelling with tropical fishies I’ll stay here and eat copious amounts of soul warming chowder. Take THAT silly sunny vacation.
Roasted Butternut Squash Chowder
yields 6 servings
- 6 slices bacon, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 baking potatoes, peeled and diced into bite-size cubes
- 2 tbsp fresh sage, chiffonade
- 1 tsp paprika
- pinch cayenne
- salt and pepper
- 1 carton (900 ml) chicken broth
- 1 cup water
- 3 cups roasted butternut squash, pureed
- 1/2 cup heavy/whipping cream
- 1 tsp cornstarch mixed with 2 tsp cold water
Tip: Add water 1-2 tbsp at a time to help the process of pureeing the squash.
- In a large pot, cook bacon over medium heat until browned and becoming crisp. Using a slotted spoon, remove bacon from pot to rest on paper towel.
- In the same pot add carrots, celery and onions. Stir to coat and sauté until al dente. While vegetables are rendering down stir in garlic.
- Add potatoes, sage, paprika, cayenne and a sprinkle of salt and pepper. Stir to combine and continue cooking for 3-4 minutes.
- Stir in chicken broth and water, cover and bring to a boil. Once boiling remove the lid, reduce the heat, and simmer until potatoes are fork tender…approximately 10 minutes.
- Stir in pureed butternut squash and whipping cream. Taste for seasoning and adjust if desired. Add corn starch mixture, stirring continuously while returning chowder to a light boil. Reduce heat once bubbling begins. When desired thickness is reached remove pot from heat, stir in reserved bacon, and let stand 5 minutes before serving.
Don’t nibble on the bacon while you are working on the soup! You need it. If you are a bacon monster, make extra.
Fill your belly full of this delicious creaminess before pulling on your fuzzy lined boots and your devil horn toque and your big red mittens and your puffiest Winter coat to take your hairless dog out for her business.
It wards off the cold.
Almost as good as a trip to Costa Rica.