Kabocha Squash Chowder
6 oz Bacon -- diced 1 Yellow onion -- peel/dice 1 Red bell pepper -- dice 2 Stalks celery -- dice 1/4 bn Fresh thyme -- chopped 1/4 bn Fresh oregano -- chopped 1 tb Garlic -- chopp...
Ingredients
- 6ozbacon -- diced
- 1yellow onion -- peel/dice
- 1red bell pepper -- dice
- 2stalks celery -- dice
- 1/4bn fresh thyme -- chopped
- 1/4bn fresh oregano -- chopped
- 1tbsp garlic -- chopped
- 2tbsp flour
Directions
- 1
6 oz Bacon -- diced 1 Yellow onion -- peel/dice 1 Red bell pepper -- dice 2 Stalks celery -- dice 1/4 bn Fresh thyme -- chopped 1/4 bn Fresh
- 2
drain and reserve
- 3
Using a little of the bacon fat, slowly sweat the celery, onion and peppers with 1/4 teaspoon salt
- 4
When soft, add the garlic and chopped herbs and cook until fragrant, about 2 minutes
- 5
Add the flour and cook for another 2 minutes
- 6
Add in a third of the stock, bring to a boil stirring constantly, add the remaining stock and the diced squash and bay leaves
- 7
Let simmer slowly, until the squash is tender
- 8
it will thicken and color the soup as it softens