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1
In a large Dutch oven over medium heat, cook the bacon, stirring frequently, until crispy, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Set aside.
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2
Pour off all but 1 tablespoon of the fat from the pan and return the pan to medium heat. Add the onion, celery, bay leaf, chopped sage, the 4 teaspoons salt and the 1 teaspoon pepper and cook, stirring occasionally, just until the vegetables are soft, about 5 to 6 minutes.
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3
Stir in the potatoes, cover and cook, stirring occasionally for 3 minutes.
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4
Add the wine and simmer, stirring to scrape up the browned bits, for 1 to 2 minutes. Add the broth and bring just to a boil. Reduce the heat to low and gently simmer until the potatoes are tender, about 12 minutes.
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5
Add the butternut squash puree and bacon and simmer for 5 minutes. Stir in the cream and adjust the seasonings with salt and pepper to taste. Remove the bay leaf and discard.
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6
Ladle the chowder into warmed bowls and garnish with sage leaves. Serve immediately.
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7
Making Squash Puree:.
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8
2 butternut squash (about 3 3/4 pounds).
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9
Preheat oven to 350 degrees.
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10
Cut each squash in half and discard the seeds. Bursh cut sides with 2 tablespoons of melted butter. Season with salt, pepper and nutmeg. Arrange the squash cut side down on a rack placed in a baking tray and bake until tender, about 1 1/2 hours.
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11
Cool, scoop out the insides of the squash, and puree the flesh in a food processor. You should have about 4 cups or 32 ounces of pureed squash. Tip: You can freeze your squash puree to have on hand for other soups and recipes.
