Butternut Squash Chowder (with Bacon or Smoky Tempeh) – Hearty & Comforting

When the crisp air sets in, few dishes are as hearty and satisfying as a Butternut Squash Chowder (with Bacon or Smoky Tempeh). This chowder combines the natural sweetness of butternut squash with the richness of creamy broth, balanced by either crispy bacon or plant-based smoky tempeh.

It’s a versatile recipe that works for omnivores and vegetarians alike—simply swap the protein topping to fit your lifestyle. With chunky vegetables, creamy base, and a smoky finish, this chowder is the perfect cozy meal for weeknights or festive gatherings.

👉 Pair it with Round Challah or Apple Cake for a complete comfort-food menu.

Why You’ll Love This Butternut Squash Chowder

• Customizable protein: Enjoy crispy bacon or smoky tempeh.
• Chunky & hearty: More texture than a bisque, with tender veggies.
• Seasonal comfort: Sweet squash, savory broth, smoky toppings.
• Meal-prep friendly: Stores and reheats beautifully.
• Nutritious & balanced: Packed with fiber, protein, and vitamins.

Ingredients for Butternut Squash Chowder

• 1 medium butternut squash (about 2 lbs), peeled, seeded, cubed
• 2 medium potatoes, cubed
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 medium carrots, chopped
• 2 celery stalks, chopped
• 1 tbsp olive oil or butter
• 4 cups chicken or vegetable broth
• 1 cup milk or half-and-half (use coconut milk for dairy-free)
• ½ tsp smoked paprika
• ½ tsp thyme
• Salt & black pepper, to taste
• Protein topping:
  • Bacon option: 4 strips crispy bacon, crumbled
  • Vegan option: 1 cup smoky tempeh strips, pan-fried until crisp
• Garnish: parsley, chives, or extra smoky paprika

How to Make Butternut Squash Chowder

Step-by-Step Instructions

1. Prep squash: Peel, seed, and cube squash. Cube potatoes, carrots, and celery.
2. Sauté aromatics: Heat oil in large pot. Add onion and garlic, cook until softened.
3. Add veggies: Stir in squash, potatoes, carrots, and celery. Season with paprika, thyme, salt, and pepper.
4. Simmer: Pour in broth. Bring to boil, reduce heat, and simmer 20–25 minutes until veggies are tender.
5. Creamy finish: Stir in milk or coconut milk. For thicker texture, mash some of the squash and potatoes with a spoon.
6. Cook protein topping: Crisp bacon in a skillet, or pan-fry tempeh strips with smoked paprika and soy sauce.
7. Serve: Ladle chowder into bowls. Top with bacon or tempeh, garnish with parsley.

💡 Tip: Leaving some chunks unblended gives this chowder a rustic, hearty texture.

Serving Suggestions

• Serve with crusty bread, challah, or cornbread.
• Pair with Oven-Braised Brisket.
• Add a side of Pomegranate & Persimmon Salad for freshness.
• Make it a main course with a glass of cider or wine.

Storage & Reheating

• Refrigerate in airtight container for 4 days.
• Freeze for up to 2 months (without milk—add dairy after reheating).
• Reheat gently on stovetop, stirring often.

Variations & Creative Twists

• Extra smoky: Add liquid smoke or roasted red peppers.
• Cheesy: Stir in shredded cheddar or parmesan for richness.
• Protein-packed: Add white beans or lentils to the chowder base.
• Spicy kick: Stir in cayenne or red pepper flakes.

FAQ – Butternut Squash Chowder (with Bacon or Smoky Tempeh)

Recipes You May Like

• Butternut Squash & Sweet Potato Soup – double-root comfort
• Spicy Chipotle Butternut Squash Soup – smoky & bold
• Butternut Squash Bisque with Cream & Nutmeg – classic & elegant

Conclusion

This Butternut Squash Chowder (with Bacon or Smoky Tempeh) is hearty, cozy, and customizable. Whether you prefer smoky bacon or a plant-based twist with tempeh, this chowder delivers comfort and flavor in every spoonful.

👉 Discover more comfort soups to round out your seasonal menus.

Print