Autumn Squash Chowder
Here’s a chunky soup with lots of flavour. A mixture of different kinds of squash such as butternut, buttercup, Hubbard, acorn or sweet dumpling gives depth to the soup.
Ingredients
- 3 tbsp (45 mL) butter
- 1 1/2 cups (375 mL) chopped onion
- 1 cup (250 mL) chopped carrots
- 1 cup (250 mL) chopped celery
- 1/2 cup (125 mL) chopped leek, white part only
- 3 cloves garlic, sliced
- Salt and freshly ground pepper
- 1/4 cup (60 mL) white wine
- 2 tbsp (30 mL) flour
- 5 cups (1.25 L) vegetable stock
- 1 1/2 cups (375 mL) red potatoes,
- cut in 1 inch (2.5 cm) pieces
- 3 cups (750 mL) assorted autumn squash,
- cut in 1 inch (2.5 cm) pieces
- 1 tbsp (15 mL) chopped fresh thyme
- 1 tsp (5 mL) chopped fresh rosemary
- 2 bay leaves
- 1/2 cup (125 mL) whipping cream
- 1/2 tsp (2 mL) hot pepper sauce, or to taste
Preparation
Step 1
1 Melt butter over medium heat in soup pot. Add onion, carrot, celery, leek and garlic and cook for 5 minutes or until softened. Season with salt and pepper.
2 Add white wine and reduce for 2 minutes. Sprinkle flour over vegetables and cook together for another 2 minutes or until flour is fully absorbed. Gradually add vegetable stock, stirring together with the vegetables until incorporated. Bring to boil then add potato, squash, thyme, rosemary and bay leaves.
3 Turn heat down to medium-low and simmer for 15 to 20 minutes, occasionally stirring. Add cream, hot pepper sauce, and simmer for 5 minutes until flavours are amalgamated. Season with salt and pepper.
Serves 6 to 8