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Butternut Squash Chowder

Williams Sonoma
  • 60 minutes
  • Serves 8

INGREDIENTS

4

Bacon, slices

1

Bay leaf

1

jar Butternut squash puree

2

Celery stalks

2

Russet potatoes

1 tsp

Sage, fresh

1

Yellow onion

3 cups

Chicken broth, low-sodium

4 tsp

Kosher salt

1 tsp

Pepper, freshly ground

1/2 cup

Heavy cream

1/4 cup

White wine