Kabocha squash chowder

 
                           KABOCHA SQUASH CHOWDER
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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 -- chopped
    2       tb           Flour
    1 1/2                Kabocha -- peel/seed/dice
    2       qt           Chicken stock
    2                    Bay leaves
    2       ts           Salt
    1       t            Fresh ground pepper
      1/2   bn           Scallions -- sliced thin
      1/4   bn           Parsley -- chopped
                         Chopped smoked almonds
 
   Render the diced bacon until crispy; drain and
   reserve.  Using a little of the bacon fat, slowly
   sweat the celery, onion and peppers with 1/4 teaspoon
   salt. When soft, add the garlic and chopped herbs and
   cook until fragrant, about 2  minutes. Add the flour
   and cook for another 2 minutes. Add in a third of the
   stock, bring to a boil stirring constantly, add the
   remaining stock and the diced squash and bay leaves.
   
   Let simmer slowly, until the squash is tender; it will
   thicken and color the soup as it softens. The squash
   should be soft but still hold its shape. Season with
   salt  and pepper. Off the heat, add the scallions, the
   bacon and  parsley, garnish with toasted or smoked
   chopped almonds or walnuts for a nice crunch.
   
   From John Beardsley, chef de cuisine, Buckeye Roadhouse
   
   Source: San Francisco Examiner, October 25, 1996
  
 
 
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