Butternut Squash Chowder

butternut squash chowder
Butternut Squash Chowder
Makes about 3 quarts
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  1. 3 slices center-cut bacon, chopped
  2. 1 cup chopped onion
  3. 1/2 cup chopped celery
  4. 1 tablespoon minced garlic
  5. 3 tablespoons all-purpose flour
  6. 1 tablespoon chopped fresh sage
  7. 2 (32-ounce) cartons low-sodium chicken broth
  8. 6 cups diced peeled butternut squash
  9. 1 1/2 cups diced potatoes
  10. 10 sprigs fresh thyme, tied together with butcher’s twine
  11. 1 1/2 teaspoons kosher salt
  12. 1/4 teaspoon ground nutmeg
  13. 1/4 teaspoon ground black pepper
  14. 4 cups chopped stemmed fresh kale
  15. Garnish: shredded Gruyère cheese
  1. In a large Dutch oven, cook bacon over medium heat until crisp. Remove bacon using a slotted spoon, and let drain on paper towels, reserving drippings in pot. Add onion, celery, and garlic, and cook, stirring occasionally, until tender, about 5 minutes. Stir in flour and sage, and cook, stirring constantly, for 1 minute. Stir in broth, squash, potato, thyme, salt, nutmeg, and pepper, and bring to a boil.
  2. Reduce heat to medium-low, and simmer until squash and potato are tender, about 15 minutes. Stir in kale, and cook for 5 minutes; remove thyme. Top servings with cooked bacon, and garnish with Gruyère, if desired.
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