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Kabocha Squash Chowder

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      Title: KABOCHA SQUASH CHOWDER
 Categories: Soups
      Yield: 8 Servings
 
      6 oz Bacon; diced
      1    Yellow onion; peel/dice
      1    Red bell pepper; dice
      2    Stalks celery; dice
    1/4 bn Fresh thyme; chopped
    1/4 bn Fresh oregano; chopped
      1 tb Garlic; chopped
      2 tb Flour
  1 1/2    Kabocha; peel/seed/dice
      2 qt Chicken stock
      2    Bay leaves
      2 ts Salt
      1 ts Fresh ground pepper
    1/2 bn Scallions; sliced thin
    1/4 bn Parsley; chopped
           Chopped smoked almonds
 
  Render the diced bacon until crispy; drain and
  reserve.  Using a little of the bacon fat, slowly
  sweat the celery, onion 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
  salt  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.
  
  From John Beardsley, chef de cuisine, Buckeye Roadhouse
  
  Source: San Francisco Examiner, October 25, 1996
 
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