Name: Crown Prince squash and bacon chowder
Ingredients: 3 tbsp Butter; 200 g Smoked bacon lardons; 3 Cloves garlic - chopped; 1 Large onion; 1 Crown Prince squash, peeled, deseeded and diced (approx. 2cm pieces) to give about 600gm; 600 g Diced (2cm) floury potatoes (Maris Piper or similar); 500 ml Chicken stock; 100 ml Double cream; 500 ml Full fat milk; Generous bunch of flat leaf parsley – leaves removed and roughly chopped; 1 tbsp Sage leaves; Salt and Pepper

AuthorJess

This hearty Crown Prince squash and smoked bacon soup is the perfect comfort food for chilly days. With its rich, creamy base and the earthy flavors of sage and parsley, it’s a warming dish that’s both satisfying and packed with seasonal goodness. Serve it with crusty bread for a delicious, wholesome meal.

Yields1 Serving

3 tbsp Butter

200 g Smoked bacon lardons

3 Cloves garlic - chopped

1 Large onion

1 Crown Prince squash, peeled, deseeded and diced (approx. 2cm pieces) to give about 600gm

600 g Diced (2cm) floury potatoes (Maris Piper or similar)

500 ml Chicken stock

100 ml Double cream

500 ml Full fat milk

Generous bunch of flat leaf parsley – leaves removed and roughly chopped

1 tbsp Sage leaves

Salt and Pepper

Melt the butter in a heavy bottomed pan until it’s just beginning to change colour and add the bacon. Stir until the lardons are separate.

Cook until beginning to crisp.

Add the garlic and stir around until it begins to soften.

Add the onions and cook, with the lid on, for ten minutes or so until soft but not brown.

Add the potatoes, squash and sage leaves

Stir to coat, and cook for another ten minutes – stirring every few minutes.

Add the cream and stock, bring back to the simmer and cook for another 10-15 minutes until the veg are cooked but still firm.

Add the milk, bring back to the simmer, stir well and switch the heat right down so the milk doesn’t split.

With a slotted spoon remove about half the vegetables, blitz and return to the pan.

Sir in the chopped parsley and serve.

Ingredients