Fall Squash Chowder Recipe

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(Serves 4-6)

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Ingredients

• 4 Butternut Squash

• 6 Cloves Garlic

• 2 Stalks Fresh Rosemary

• 1 Bunch Fresh Sage

• 1 White Onion (diced)

• 2 Yukon Gold Potatoes (peeled and diced)

• Black Pepper

• Salt

• Olive Oil

• 3 Cups Chicken or Vegetable Stock

• 1 Cup Heavy Cream

• 1 Whole Nutmeg

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Instructions

1. Cut the butternut squash in half lengthwise.

2. Remove all the seeds and, using a sharp knife, make deep diagonal slashes into the flesh of the squash.

3. Fill the hole of the squash where the seeds were about 2/3 of the way up with olive oil and drizzle some olive oil over the rest of the surface of the squash.

4. Place one garlic clove, a teaspoon of fresh rosemary and a sage leaf in the hole.

5. Sprinkle the surface of the squash with salt and pepper.

6. Place the squash on a baking tray and roast for 30 minutes at 350 degrees Fahrenheit or until the flesh is soft.

7. Remove the squash from the oven and allow to cool.

8. Scoop the flesh from the shells of the squash. (Note, you can also mash this up to make a great puree to serve with a protein dish.) At this point, combine in the olive oil, sage, rosemary and garlic.

9. In a deep sauce pan, add two tablespoons of olive oil over a gentle heat.

10. Add the diced onion and the remaining two cloves of garlic (diced).

11. Cook until golden brown and then add the potatoes.

12. Add in the stock and cook over a gentle heat until the potatoes are soft and begin to break down.

13. Add in the flesh from the squash and combine well with the mixture.

14. Blend the soup in small batches in a blender and pass through a sieve to get a smooth texture.

15. Return to the sauce pan and add the heavy cream.

16. Combine well, simmer gently, and check for seasoning. (I usually find it needs a touch more salt and black pepper at this point.)

17. Serve in cups or bowls with a grating of fresh nutmeg over the top.