Butternut Squash Chowder

Williams-Sonoma

4 bacon slices, cut into ½ inch pieces

1 yellow onion, diced

2 celery stalks, diced

1 bay leaf

1 tsp. chopped fresh sage

4 tsp. salt, more to taste

1 tsp. freshly ground pepper

1 garlic clove, chopped

2 russet potatoes, peeled, and cut into ½ inch cubes

¼ cup white whine

3 cups low-sodium chicken broth

32 oz. butternut squash puree

½ heavy cream

1 Tbs. chopped fresh flat leaf parsley

In a large Dutch oven over medium heat, cook the bacon, stirring frequently, until crispy, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Set aside.

Pour all but 1 Tbs. of the fat from the pan and return the pan to medium heat. Add the onion, celery, bay leaf, sage the 4 tsp. salt and the 1 tsp. pepper and cook just until the vegetables are soft, 5 to 6 minutes. Add the garlic and cook for 1 minutes. Stir in the potatoes, cover and cook, stirring occasionally, for 3 minutes.

Add the wine and simmer, stirring to scrape up the browned bits, for 1 to 2 minutes. Add the broth and bring just to a boil. Reduce the heat to low and gently simmer until the potatoes are tender, about 12 minutes.

Add the butternut squash puree and bacon and simmer for 5 minutes. Stir in the cream. Adjust the seasonings with salt and pepper. Remove the bay leaf and discard.

Garnish with flat leaf parsley. Serve immediately. Serves 6 to 8.