I am never going to eat soup out of a can ever again.
Tonight’s dinner was lovingly prepared by my fiance – I can’t take credit for any of the cooking. The finished chowder was marvelous – toothsome bits of potato, parsnips, carrot, and celery nestled in a silky, butternutty soup. I topped my chowder with a scoop of herbed pearl couscous and a sprinkle of fresh grated parmesan.
It was so good that I went back for seconds … and then thirds.
Butternut Squash Chowder (originally from Food and Wine)
1 medium butternut squash – halve, rub with olive oil and season with salt & pepper. roast at 425F for 40 mins, cool and scoop out the flesh and rough chop
Diced: 1 large leek, 1 yellow onion, 4 celery ribs, 1 large Yukon gold potato, 2 parsnips, 2 carrots
1 tsp fresh thyme, rough chop
Melt 1 tab butter into 2 tbsp olive oil in a large pot. Add leeks and onions, cook until onions are translucent.
Add all other vegetables, with 6 cups organic chicken broth, 1/2 cup marsala wine, and thyme.
Bring everything to a boil, then lower the heat and simmer for 20 minutes, or until vegetables are tender. Add the butternut squash and simmer for another 10 minutes.
Ladle a third of the soup into a blender, puree until smooth. Add puree back to soup pot, and mix well, seasoning with salt and pepper. Add 1/2 c. of chopped flat leaf parsley and simmer for 5 more minutes. Serve and enjoy.
