Autumn Squash Chowder

By KeyIngredient

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