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Winter Squash Chowder

January 3, 2011

There’s nothing like a creamy, hearty soup to get you through a cold winter’s night. Tonight K made his second annual installment of Winter Squash Chowder. Inspired by Emeril Lagasse’s recipe, he’s refined it to use what we have locally. It is SO good. K first made this recipe for our wholly local Thanksgiving dinner in 2009 and it was a hit!

Winter Squash Chowder


  • 1/2 cup chopped bacon
  • 1 cup sliced leeks
  • 1 cup cubed red-skin potatoes
  • 1 cup cubed acorn squash
  • 1 cup cubed butternut squash
  • 1 cup cubed pumpkin
  • 1 quart mild stock
  • 1 cup cream
  • 1 tbsp chopped sage
  • 1 tbsp chopped parsley
  • salt and pepper

You can substitute any number of squashes for the ones mentioned here. Our farmers’ market didn’t have any pie pumpkins for sale anymore so we substituted another one they did have – buttercup squash.

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Buttercup squashes are nice and sweet, and can be substituted for sweet potatoes in many recipes.

It was great to use my recently canned beef broth!

We grew leeks this year specifically for use in this recipe, but unfortunately we did not mulch them and they in frozen solid ground when we went to pull out this past weekend. We’ll see if they make it through the winter, but in the meantime, we bought leeks at the market.


  1. In a large soup pot, cook bacon slowly to render fat.
  2. When bacon is crisp and brown, remove with a slotted spoon to paper towels to drain; set aside for garnish.
  3. In bacon fat, saute leeks for 3 minutes.
  4. Add potatoes, squash and pumpkin.
  5. Cook, stirring, for 5 minutes.
  6. Add stock and bring to a boil; reduce heat and simmer 30-40 minutes or until vegetables are tender.
  7. Add cream and herbs.
  8. Season to taste with salt and pepper.
  9. Serve in bowls or hollowed out squash halves and garnish with bacon.
  10. Add some homemade or locally made bread to soak up the soup.
  11. Enjoy!

One Comment leave one →
  1. January 3, 2011 8:52 pm


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