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Butternut Squash Chowder

List of Ingredients





1/4 pound bacon (about 4 slices)
1 1/2 cups chopped onion
1/4 cup sliced green onion
3/4 cup chopped celery
1 tablespoon unsalted butter
1 teaspoon dried thyme
2 bay leaves
3 cups chicken stock
2 cups peeled and sliced butternut squash
1 cup peeled and diced Yukon gold potatoes
1 cup peeled and diced butternut squash
1 cup corn (fresh or frozen)
3/4 cup whipping cream (divided)(see note)
1/2 cup cream cheese
2 tablespoons honey
Pinch of cayenne pepper
8 green onions, chopped for garnish
1/4 cup toasted sliced almonds



Recipe



In large stockpot, saute bacon until crisp; skim off bacon fat and reserve. Set aside bacon and chop for garnish.

Return bacon fat to pot. Add onion and celery and lightly saute in butter and bacon fat until translucent (not brown). Add thyme and bay leaves, chicken stock and sliced squash. Cook on high until liquid begins to boil, then reduce heat and lightly simmer, covered, until tender, about 30 minutes.

Remove bay leaves, then puree mixture in blender.

Return puree to stockpot, add diced potato, diced squash, corn and 1/2 cup whipping cream. Over medium-low heat, simmer until vegetables are tender and soup has creamy, but not thick consistency, about 30 minutes.

In clean blender container, combine cream cheese, honey, remaining 1/4 cup whipping cream and cayenne. Blend well and store in squeeze bottle for garnish.

Ladle soup into large bowls, decorate each with cream cheese mixture, chopped green onions, almonds and bacon pieces. Makes 8 large servings.

Note: Half-and-half or milk may be substituted for whipping cream, but Mandella said it should be added at the end, instead of with vegetables; dissolve about 1 tablespoon cornstarch in the milk, if using, and simmer about 5 minutes to thicken.