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Butternut Squash Chowder. Recipe

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This recipe for Butternut Squash Chowder., by , is from The Not So Little Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Julia Little

Category:
Category:

Ingredients:  
Ingredients:  
4 slices bacon
1 lb chopped yellow onions
2 lbs peeled cubes butternut squash
2 1/2 qt. chicken stock
1 bay leaf
1/4 tsp fresh thyme
1/8 tsp salt
1/4 cup honey
1 pt heavy cream
1 qt.milk
1 cup corn
1/2 lb cubed potatoes

Directions:
Directions:
In a heavy stock pot brown bacon and add onions. Cook 2-3 minutes. Add next 6 ingredients and bring to a boil. Simmer until squash is tender. Puree in batches food processor until smooth. Return to stockpot and add cream, milk, corn and potatoes. Bring to a boil simmer until potatoes are tender. At this point the soup is done but if you want a thicker soup you can do this by adding a roux ( equal parts of flour and butter mixed together) Garnish soup with crumbled bacon bits, chopped scallions or chives.

Number Of Servings:
Number Of Servings:
makes 1 gallon

 

 

 

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