Butternut Squash and Spinach Chowder #SundaySupper

Butternut Squash and Spinach Chowder 4712

Welcome to Sunday Supper, where our theme this week is Fabulous Fall Foods! I’ve met the theme requirements – this chowder features butternut squash (a fall produce item), and it tastes amazingly fabulous. Thank goodness the theme wasn’t Fabulous Fall Food Photography, because then I would have a major problem.

butternut squash 4701

I found this recipe in one of my many cookbooks, “Slow Cooker Revolution” by America’s Test Kitchen. In the cookbook, there is no picture of this recipe. I now understand that. When you think about any kind of butternut squash chowder, you think of it being a gorgeous orange-ish color. But as you can plainly see, this chowder is rather green, thanks to the spinach. So I’m left with the problem of the pictures not entirely matching the recipe description, which is probably precisely why ATK didn’t include a photograph in their cookbook!

Butternut Squash and Spinach chowder 4734

Ah well, what are you gonna do? I promise from the bottom of my heart that it’s delicious, misleading color and all. And when I make it again, I will include the spinach again! Other than it messing up the chowder’s color, I actually do love it in there. It adds significant healthful properties, and it really cuts the squash’s sweetness.

Butternut squash and spinach chowder 4722

I have to admit, I don’t love it when winter squash soups are too sweet. I never add any brown sugar, and I love ingredients like bacon bits, bacon fat, and salty cheeses to cut the richness. The spinach only adds to that. So in the end, I really love this chowder, even if I don’t love my pictures all that much. I hope you will love it too!

Butternut Squash and spinach chowder 4724

Oh, and be sure you check out all my other Sunday Supper peeps – they’ve brought some drool-worthy perfect-for-fall recipes to the table today!

{One Year Ago: Funnel Cakes}
{Two Years Ago: Chocolate Crepes with Rum Whipped Cream, Shrimp and Grits}

Source: adapted from Slow Cooker Revolution by America’s Test Kitchen

Ingredients:
At least 4 oz. bacon, chopped, more if you want it
1 onion, chopped
3-5 garlic cloves, peeled and smashed
½ tsp dried thyme
¼ tsp freshly grated nutmeg
¼ cup all-purpose flour
4 cups low-sodium chicken stock
3 cups low-sodium vegetable stock
3 lbs. butternut squash, peeled, seeded and chopped into ½-inch pieces
2 fresh bay leaves
1 tbs olive oil
Kosher salt and black pepper
1 bunch (roughly 8 oz.) adult spinach, stemmed
½ cup heavy cream
1 tbs minced fresh sage
Grated parmesan cheese, for serving

Directions:
Cook the bacon in a 12-inch skillet over medium-high heat until it is nice and crispy. Remove with a slotted spoon to a paper towel lined plate. Reserve for later.
Pour out all but about 2 tbs bacon fat, then add the onion and garlic. Cook until the onion is softened. Add the thyme, nutmeg, plus salt and pepper. Stir and cook 1 minute. Now add the flour and stir for about 1 minute to cook out the pasty, raw flour taste. Slowly add up to 2 cups of the chicken stock, stirring out any lumps and letting the whole thing thicken up nicely. Shut off the heat and add this mixture to your slow cooker insert. Also add to the slow cooker, the remaining chicken stock, vegetable stock, half the squash, and the bay leaves. Season lightly with salt and pepper.
Toss the remaining squash with the olive oil, plus salt and pepper. Lay a large piece of aluminum foil on a flat work surface and carefully transfer the squash to the center of it. Gather it in the center and fold the foil up around it to create a foil packet and lays somewhat flat. Lay the foil packet on top of the soup in the slow cooker. Close the lid and cook on Low for 4 to 6 hours, until the squash in the slow cooker is tender and completely cooked.
Transfer the foil packet to a plate. Open it, being cautious of steam hitting you in the face, and then pour the squash and the juices into the slow cooker. Add the spinach leaves. Stir them in, then cover the slow cooker again and cook another 30 minutes, until the spinach is nicely wilted.
Shut off the heat. Discard the bay leaves. Then hit the soup with an immersion blender. Take your time and be sure the soup is really well-pureed. Now stir in the cream and sage, and taste for seasoning. Add more salt, pepper, or nutmeg as needed.
Serve in bowls garnished with the bacon bits and grated parmesan.

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50 responses to “Butternut Squash and Spinach Chowder #SundaySupper

  1. I know it says butternut, and so yes you do expect a warm, orange hue, but I think the green in a white mug looks pretty great, too!

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  4. That’s a lovely cup of soup there. Looks delicious!

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  10. I think the soup is very pretty — and I love that it contains ingredients to cut some of the sweetness of the butternut. Now that I can buy peeled/cubed butternut at the store, I make many more recipes featuring this tasty squash!!

    • Thanks Wendy! Yeah I’m with you on this one – I have to cut the sweetness, or at the very least not add to it. 🙂

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  21. This soup looks delicious! I see your dilemma about the photo of the green soup not matching the name – so funny! Still, it sounds amazing and I don’t think anyone will mind the irony of the green butternut soup!

  22. Sounds amazing!! I absolutely love butternut squash. This is a great soup recipe to have on hand for the fall.

  23. Truly a lovely combination of flavors!

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  26. I LOVE the color of this chowder and think it is loaded with so many delicious options that I can’t stand the fact that I do not have a bowl to eat right now!!

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  28. Great idea – I had not seen a Squash Chowder before. Sounds perfect for chilly autumn days.

  29. What a tasty sounding soup! I have been wanting to make a squash soup.

  30. I’ve never thought to put butternut squash and spinach together in soup – BRILLIANT! I can’t wait to try your recipe!

  31. If Sunday Supper ever had anything to do with great photography, you’d never see my participate again 😉 This soup sounds wonderful – perfect for fall!

  32. Spinach is a supreme veggie and very happy to see another possibility for my slow cooker! Thank you, Julie =)

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