Roasted Butternut Chowder with Apples and Bacon

It is Food Matters Monday and I am finally cooking again. Oh and I am also hosting which is a great way to get your act together again!

We had pretty heavy snowfall last week with a temperature around minus 10 or lower. It was the perfect time to make this soup. And this soup is good! Even my little baby was gulping it down! Perfect recipe for my family. Well, maybe not my husband who is not a big soup eater. I could eat soup for weeks in the fall and wintertime.

Roasted Butternut Chowder with Apples and Bacon

Mark Bittman

1 butternut squash, peeled, seeded and cubed

1 large onion chopped

2 large apples, peeled, cored and chopped

4 bacon slices, chopped (I used turkey bacon)

2 tablespoon minced garlic

Salt and pepper

3 tablespoon olive oil

1 tablespoon chopped fresh sage or 1 teaspoon dried sage

1/2 cup dry white wine or water

6 cups of vegetable or chicken stock

Heat the oven to 400F. Spread the squash, onion, apples, bacon and garlic on a baking sheet. Sprinkle with salt and pepper and drizzle with oil. Roast them until veggies are tender and browned, approx. 45 min.

Remove sheet from the oven, stir in the sage and wine (I used water)and scrape brown bits from the bottom. Transfer all to a pot over medium heat.

Add the stock and ok until the squash, onion and apples break apart and thicken the broth, approx. 25 min. Season and serve!

I puréed the soup because I only roughly chopped the ingredients and I knew Birdie would throw the big pieces on the floor. It was creamy and thick and I loved the audition of apples. Don’t skip the sage in this recipe. It gave it a great flavor. I took a portion aside for the grown ups and added a teaspoon of chipotle chili. Delicious!

I love squash and especially butternut squash. You get a creamy buttery texture without the fat. I hope you like the recipe and I cannot wait to see what the others came up with. They are a creative bunch, o go and check it out on our website!

Es ist mal wieder Montag und ich habe es endlich geschafft ein Rezept fuer Food Matters auszusuchen, zu kochen und sogar Fotos zu schiessen. Ich wuenschte, ich haette mehr Zeit, um meine Fotos zu verbessern. So bin ich froh, dass es ueberhaupt geklappt hat haha.

Ich hoffe, Euch gefaellt das Rezept und ihr kocht es nach.

Geroesteter Butternusskuerbis mit Apfel und Schinken
Mark Bittman

1 Butternusskuerbis, geschaelt und gewuerfelt

EL Olivenoel

1 EL kleingeschnittener Salbei oder 1 TL getrockneter Salbei

1/2 cup trockener Weisswein oder Wasser

6 cups Gemuese- oder Huehnerbruehe

Ofen auf 200C vorheizen. Kuerbis, Zwiebel, Apfel und Knoblauch auf einem Backblech ausbreiten.

Salzen und Pfeffern und anschliessend das Oel daruebergeben. Das Gemuese roesten bis es gar und gebraeunt ist, ca. 45min. Dann alles in einen Topf geben und mit Salbei Wasser oder Wein mischen. Das Ganze noch einmal kochen bis das Gemuese auseinander faellt und die Suppe andickt, ca. 25min.

Ich habe die Suppe puerriert und es war ein grosser Hit. Sogar Birdie hat ordentlich zugelangt. Mein Mann ist nicht so ein Suppenesser. Macht nichts, denn da bleibt mehr fuer mich uebrig.

Ich habe schon den naechsten Butternusskuerbis eingekauft 🙂

Hier koennt die kreativen Versionen von meinen Mitkochern anschauen.

17 Responses to “Roasted Butternut Chowder with Apples and Bacon”

  1. 2 Baltic Maid November 26, 2012 um 12:40 pm

    I could eat soup without end as well. Warm soups in the winter and cold soups in the summer… 😀
    I made a similar soup once with pumpkin, and it was so tasty. I’ll have to give your butternut squash chowder a try. It looks sooo good! Thanks for sharing! Am so glad to see you’re back 🙂

  2. 3 Sarah November 26, 2012 um 8:08 pm

    Great pick this week Jen! Glad to see you survived the move and are back posting.

  3. 5 Margarita November 26, 2012 um 10:55 pm

    Hey Jen… I bookmarked this recipe for later… Been eating too much squash lately and felt like I needed a break. Great pick though, I know I will love it!

  4. 6 FledglingFoodie November 27, 2012 um 5:41 am

    Thanks for hosting, Jen! I agree about the soup. I love to make a batch on Sunday or Monday (and butternut squash is a fave) and then have it throughout the week.

  5. 7 Lan | angry asian November 27, 2012 um 8:04 am

    thanks so much for hosting!
    i’m also a fan of soup, but all year round.

  6. 8 auracaplett November 27, 2012 um 8:07 am

    Great post, Jen! And thanks for a great recipe pick. I made mine with some Indian spices and added celeriac. Perfect for a cold Michigan day!

  7. 9 Lexi November 27, 2012 um 6:36 pm

    Loved your pick this week!

  8. 10 kathleen @ the lushers November 27, 2012 um 8:46 pm

    This was a fabulous pick, Jen! It was just perfect for this time of year & we loved the flavor combination.

    I was all set to puree ours too, but my husband wanted it left alone 🙂

  9. 11 Erin Dezember 1, 2012 um 5:33 pm

    Jen, great pick. I have many squash hanging out all about the house, so we’ll be eating squash soup all winter long!

  10. 12 Duffy Dillinger Dezember 15, 2012 um 7:59 am

    Many thanks too. But this pictured sqash is a hokkaido, not a butternut 😉

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