© Lucy Schaeffer
Roasted Butternut Squash Chowder
- ACTIVE: 45 MIN
- TOTAL TIME:
- SERVINGS: 8
Roasting the squash before adding it to the soup concentrates its sweet flavor.
- One 1 1/2-pound butternut squash
- 3 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 1 tablespoon unsalted butter
- 2 leeks, white parts only, coarsely diced (1 1/2 cups)
- 1 Spanish onion, diced
- 1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch dice
- 4 celery ribs
- 2 carrots, halved lengthwise and cut crosswise 1/2 inch thick
- 1 parsnip, halved lengthwise and cut crosswise 1/2 inch thick
- 6 cups low-sodium chicken broth
- 1/2 cup dry white wine
- 1/4 teaspoon dried thyme
- 1/4 cup chopped flat-leaf parsley
- Parmesan Croutons, for serving
- Preheat the oven to 425°. Cut the stem off the squash and carefully cut the squash in half lengthwise. Scoop out the seeds. Rub the cut sides of the squash with 1 tablespoon of the olive oil. Set the squash on a baking sheet, cut sides up, season generously with salt and pepper and cover with a sheet of parchment paper. Roast the squash for about 40 minutes, or until tender. Let the squash cool to room temperature. Scoop out the flesh and coarsely chop it.
- Meanwhile, in a large, heavy casserole, melt the butter in the remaining 2 tablespoons of olive oil over moderate heat. When the butter begins to brown, add the leeks and onion and cook, stirring frequently, until the onion is translucent, about 4 minutes. Add the potatoes, celery, carrots, parsnips, chicken stock, wine and thyme and bring to a boil. Reduce the heat, cover partially and simmer until the potatoes are tender, about 20 minutes. Add the chopped roasted squash to the chowder; cover and simmer for 10 minutes longer.
- Transfer one third of the soup to a blender and puree until smooth. Stir the puree into the soup and season with salt and pepper. Stir in the parsley and serve with the Parmesan Croutons.