Butternut Squash Chowder with Bacon and Sage

6 slices bacon, cut into small 1/2″ pieces
1 medium onion, diced
3 celery stalks, diced
3 parsnips, diced
1 pound fingerling or Yukon Gold potatoes, diced
2 jalapeños, seeded and diced
2 teaspoons chopped fresh sage
1/4 cup white wine
6 cups chicken or vegetable stock
4 cups butternut squash purée
1/2 cup cream
kosher salt and pepper

In a large stockpot or Dutch oven over medium to medium-high heat, brown bacon pieces until crisp. Remove bacon bits and set aside to drain. Spoon bacon grease out of the pan, leaving approximately 2 tablespoons’ worth. Add onion, celery and parsnips to the pot and cook, stirring occasionally, for 5 minutes until onions and celery are soft. Add in potatoes, jalapeños and sage. Stir to combine and continue cooking for 2-3 minutes.

Pour white wine into the pot and stir to combine, deglazing the pan. Pour in the chicken stock and increase heat to medium-high. Bring to a boil, then reduce heat to medium-low and simmer for 10-12 minutes until potatoes are tender. Stir in the butternut squash purée and heavy cream. Stir to combine and continue cooking until heated through, about 3 minutes. Season with salt and pepper. Serve warm with bacon bits sprinkled liberally over the top.


Makes 8-10 meal-sized servings.