Winter Squash Chowder

Winter Squash Chowder is a delightful and hearty soup that brings together the sweet and subtle flavors of winter squash with warm, nutty spices and savory notes. This satisfying chowder is a perfect blend of rich and creamy textures, making it a comforting dish for chilly days. The addition of healthy kale adds a hearty touch to the soup, while the nutty, salty Parmesan garnish provides a perfect finish. This recipe serves 6 to 8 people and is an excellent way to enjoy the flavors of seasonal winter squash.

SERVES 6 TO 8

INGREDIENTS:

• 2 tablespoons unsalted butter
• 1 onion, chopped fine
• Salt and pepper to taste
• 3 garlic cloves, minced
• 1 teaspoon minced fresh thyme or ¼ teaspoon dried
• Pinch of freshly grated nutmeg, plus extra to taste
• ⅓ cup all-purpose flour
• 7 cups vegetable broth
• 3 pounds butternut squash, peeled, seeded, and cut into ½-inch pieces (about 9 cups)
• 1 bay leaf
• 8 ounces kale, stemmed and cut into ½-inch pieces
• ½ cup heavy cream
• 1 tablespoon minced fresh sage
• 1 teaspoon packed dark brown sugar
• Grated Parmesan cheese for garnish

INSTRUCTIONS:

1. Melt the butter in a Dutch oven over medium heat. Stir in the chopped onion and 1½ teaspoons of salt, and cook until softened, about 5 to 7 minutes.
2. Stir in the minced garlic, thyme, and a pinch of nutmeg, and cook until fragrant, approximately 30 seconds.
3. Add the all-purpose flour and cook for 2 minutes, stirring continuously to avoid lumps.
4. Gradually whisk in the vegetable broth, scraping up any browned bits from the bottom of the pot and smoothing out any lumps.
5. Stir in the butternut squash and the bay leaf, and bring the mixture to a boil. Once boiling, cover the pot, reduce the heat to a gentle simmer, and cook until the squash begins to soften, which takes about 10 to 15 minutes.
6. Add the chopped kale to the chowder, cover again, and continue to simmer until the squash and kale are tender, approximately 10 minutes.
7. Remove the pot from the heat, discard the bay leaf, and stir in the heavy cream, minced sage, and dark brown sugar. Season the chowder with salt, pepper, and nutmeg to taste.
8. To serve, ladle the Winter Squash Chowder into individual bowls and sprinkle each portion with grated Parmesan cheese for a delicious finishing touch.

TIPS:

• Use smaller squash varieties like Delicata or carnival squash for a more concentrated flavor and finer texture.
• When cutting the butternut squash, make sure to peel, seed, and cut it into uniform ½-inch pieces for even cooking.
• Adjust the amount of nutmeg to your taste preference; a pinch is used in the recipe, but you can add more if desired.
• Allow the chowder to simmer gently to let the flavors meld together and the squash and kale to become tender.
• For a creamier texture, use heavy cream, but if you prefer a lighter option, you can use half-and-half.
• Serve the chowder with a sprinkling of grated Parmesan cheese on individual portions for an extra flavor boost.

Enjoy this delightful Winter Squash Chowder as a comforting and nourishing meal during the colder months!