Recipe: Winter Vegetable Chowder

WINTER VEGETABLE CHOWDER
Source: Columbia Magazine; Winter 1990
Servings: 8

1 small butternut squash, peeled
1 small acorn squash, peeled
6 carrots, diced or sliced
1 large onion, diced
1 celery stalk, diced
1 bouquet garni
1 quart water
6 cups diced red potato
2 sweet potatoes, peeled and diced
4 parsnips, peeled and sliced
2 red bell peppers, diced
3 cups cream (approximately)
TO SERVE:
grated nutmeg

In a large pot, simmer the squashes, carrots, onion, celery, and bouquet garni in 1 quart of water until the squash is almost tender.

Add the potatoes, parsnips, and bell peppers and simmer until the potatoes are almost tender.

Add enough cream to achieve the desired consistency. Heat through.

Grate nutmeg over each serving.