BUCKEYE ROADHOUSE KABOCHA SQUASH CHOWDER

6 oz bacon, diced
1 yellow onion; diced
2 stalks celery, diced
1 red bell pepper, diced
2 1/4 tsp salt, divided use
1 tbsp garlic, chopped
1/4 bunch fresh thyme, chopped
1/4 bunch fresh oregano, chopped
2 tbsp flour
2 quarts chicken stock
1 1/2 kabocha, peeled seeded, and diced*
2 bay leaves
1 tsp fresh ground pepper (or to taste)
1/2 bunch scallions, sliced thin
1/4 bunch parsley, chopped
1 chopped smoked almonds

Render the diced bacon until crispy; drain and reserve.

Using a little of the bacon fat, slowly sweat the onion, celery, 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 the remaining 2 tsp salt (or to taste) 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.

Servings: 8
From: John Beardsley, chef de cuisine, Buckeye Roadhouse
Source: San Francisco Examiner, October 25, 1996

*The word Kabocha is a generic term for winter squash in Japan, whereas in California it refers to a particular type of winter squash which is exported to Japan as well as being consumed domestically. - UCCE