Are you getting tired of soups? Hope not. This soup brought smiles to many faces 'round our table. We will definitely be adding this to our repertoire. It comes from a cookbook that I received as a birthday gift last month: Mark Bittman's The Food Matters Cookbook. (the red beans,greens & stout soup recipe came from there too)
I tripled the recipe since our family enjoys eating, plus I wanted to have enough to freeze some for later. This was made the same day as the beet & carrot soup (made our kitchen nice and toasty!). Both soups freeze well fyi. There aren't too many tweaks done to this except for adding in a little more bacon and substituted the sage (none in the house at the time it was made) with thyme. Oh, and a little bit more garlic found its way into the pot. Have to ward off those vampires!
Roasted Butternut Chowder with Apples & Bacon
(slightly adapted & tripled in size from The Food Matters Cookbook)
4 butternut squash, peeled, seeded, cut into cubes
3 big onions, chopped
6 big apples, peeled, cored & chopped (I used a combo of Granny Smith and Gala)
12 oz. bacon, snipped into little pieces
8 cloves garlic
6 Tbsp olive oil
2 tsp dried thyme
2 cups dry white wine or water
16 cups chicken stock (I used 4 cartons of low-sodium chicken stock) - can use veggie stock too
Put squash, onions, apples, bacon & garlic on rim-lined baking sheet. Drizzle with oil, sprinkle with pepper (& salt if you want that). Roast in a 400 F oven for about 45 min+ (the time depends on the amount you are doing and your oven - since I was tripling the batch, I had to roast mine longer so the bacon got crisp. You'll have to stir once in awhile so everything gets cooked evenly. When you think it's done, transfer all to a soup pot, add thyme (or sage if you have it), white wine and stock. Cook on medium heat until the squash & apple breaks apart easily, about 25 min. You can serve this way OR you can do what I did: place the soup (in batches) into a blender and blend until smooth. Top with scallions if you like.