• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Kabocha Squash Chowder

  • Recipe Submitted by on

Category: Soups

 Ingredients List

  • 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 ts 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

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