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Living Well Recipes: Butternut Squash Chowder

A warm recipe to fight the arctic temperatures outside.
Butternut Squash Chowder
Yield 4 – 6 servings

1/2 cup chopped bacon
1 cup sliced leeks
1 cup cubed red-skin potatoes
3 cups cubed butternut squash
1 quart mild stock
1 cup cream
1 tablespoon chopped sage
1 tablespoon chopped parsley
Salt and pepper
2 tablespoons brown sugar

In a large soup pot cook bacon slowly to render fat. When bacon is crisp and brown remove with a slotted spoon to paper towels to drain; set aside for garnish.
In bacon fat sauté leeks for 3 minutes. Add potatoes and squash. Cook, stirring, 5 minutes.
Add stock and bring to a boil; reduce heat and simmer until vegetables are tender. Add cream and herbs. Season to taste with salt and pepper and brown sugar.
To serve, spoon into bowl and garnish with bacon.   

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