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Roasted Butternut Squash Chowder

Food & Wine
  • minutes
  • Serves 8

INGREDIENTS

1

butternut squash

2

Carrots

4

Celery, ribs

1/4 cup

Flat-leaf parsley

2

Leeks

1

Parsnip

1

Spanish onion

1/4 tsp

Thyme, dried

1 lb

Yukon gold potatoes

6 cups

Chicken broth, low-sodium

1

Salt and freshly ground pepper

3 tbsp

Olive oil, extra-virgin

1

Parmesan croutons

1 tbsp

Butter, unsalted

1/2 cup

White wine, dry