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Roasted Butternut Chowder with Apples and Bacon Recipe

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This recipe for Roasted Butternut Chowder with Apples and Bacon is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 butternut squash (about 1.5 lbs) peeled, seeded and cut into small cubes
1 large onion, chopped
2 large tart apples, peeled, cored, and diced
4 bacon slices
2 T garlic, minced
salt and pepper
3 T olive oil
1/2 cup water
6 cups vegetable or chicken stock or broth
Directions:
Directions:
Heat the oven to 400 degrees. Spread the squash, onion, apples, bacon and garlic in a deep roasting pan. Sprinkle with salt and pepper and drizzle with the oil. Roast, stirring every now and then, until the squash, onion and apples are tender and browned and the bacon is crisp, about 45 minutes. Remove the roasting pan from the oven. Stir in the water and scrape up all the browned bits from the bottom. Transfer the contents of the pan to a large pot and set over medium heat. Add the stock and cook until the squash, onion and apples break apart and thicken and flavor the broth, about 25 minutes.
Personal Notes:
Personal Notes:
From Mark Bittman, NY Times columnist and author of "Food Matters Cookbook".
Don't use sweet apples (like Honeycrisp), it makes the soup too sweet. Go for tart apples.

 

 

 

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