Winter Squash Chowder
A velvety vegetable chowder scented with warm spices and fresh sage
Why This Recipe Works
This velvety chowder balances the natural sweetness of butternut squash with savory sage, nutmeg, and hearty kale. Using smaller squash ensures a more concentrated flavor and a finer texture in every spoonful.
Instructions
Melt the butter in a large Dutch oven over medium heat. Add the onion and salt, and cook until the onion is softened and translucent, 5 to 7 minutes.
Stir in the garlic, thyme, and nutmeg. Cook until fragrant, keeping the aromatics moving to prevent the garlic from browning.
Add the flour and cook for 1 minute, stirring constantly, until the mixture smells slightly toasted and no white streaks remain.
Slowly whisk in the vegetable broth, scraping the bottom of the pot to incorporate any browned bits into the liquid.
Stir in the squash and bay leaf. Bring the liquid to a boil over medium-high heat, then reduce the heat to medium-low and simmer until the squash is tender when pierced with a fork, 15 to 20 minutes.
Add the kale and continue to simmer until the leaves are tender and bright green, about 5 minutes.
Stir in the heavy cream, sage, and brown sugar. Remove the bay leaf and season with salt, pepper, and additional nutmeg to taste.
Serve hot, finished with a generous dusting of grated Parmesan.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Can I make this ahead of time?
The soup can be made up to 2 days in advance, though the kale will lose its bright green color. Reheat gently over low heat, adding a splash of broth if the chowder has thickened too much.
What substitutions can I make?
- butternut squash: Delicata or carnival squash
