Butternut Chowder

This weeks recipe is one I developed a month or so ago and is a great fall or winter dish:

Ingredients:

1 Package Butternut squash (cubed)
1 32 oz. Box chicken broth
1 tbs. Roasted garlic
1 tbs. Sage
dash of Cumin
1/4 C. Onion (chopped)
1 C. Celery (chopped)
2 Potatoes (cubed)
4 Slices bacon cooked (crispy)
1/4 C. Cream
4 tbs. Butter
Pepper to taste

Directions:

In a Medium size crock pot; add squash to chicken broth. Cook on high for approximatley 2 1/2 hours or until tender. With a strainer scoop the squash from the broth and mash in a mixer with butter garlic unitl smoothe. Place potatoes, celery and onion in boiling broth and add sage,cumin and pepper. Cook unitl potaoes are tender and add mashed squash back to broth. When chowder is hot turn heat down and add cream. ( Do not boil cream) Serve immediatley.

Note: This dish can be prepared faster if you cook it on the stove instead of a crock pot. I have just found it to be nice to use the crock pot becuase it does not require much attention.

This is great with a fresh sourdough whole grain bread and salad! Maybe those will be next weeks recipes...