You start by pan roasting the vegetables on the stove, before placing everything in your slow cooker, to cook until you are ready. Then head off to work or out for a day of fun (We don't plan on letting the rain stop us...). When you get back, a quick puree before being able to dish up and eat.
A simple topping of fruity olive oil, red wine vinegar or grated sharp cheese is all you need to personalize your bowl of chowder. Add a slice of crusty whole grain bread (or my favorite, cornbread) and fruit for a complete meal.
I had not cooked with collard greens before, and their peppery flavor is a pleasant surprise. But using greens in a soup like this is such an easy way to get more vegetables on the table and into your family. Which is always a good thing! This is not a sweet butternut squash soup, as most are. Instead, it is savory, warming and very good for you.
The first time I enjoyed this soup was for my lunch. I added a bit of Feta cheese and a splash of red wine vinegar. What I noticed right away is the flavor of collard greens, so if you family is new to collard greens, you may want to cut the collard greens down to half of a bunch, especially if you have small children. But we loved it full force. My husband enjoyed a splash of olive oil along with some Feta, to garnish.
|Pan roasted butternut squash, collard greens, and potato chowder|
inspired by: this recipe
6 qt slow cooker
1 medium butternut squash, peeled and cut into chunks or slices.
1 bunch collard greens - 4-6 large leaves, stems removed and discarded
1 medium onion, cut into large chunks
4-5 smallish potatoes, cut in large chunks
3-4 cloves garlic
1 red pepper, charred, seeded and peeled
1 t thyme leaves, crushed
1-2 bay leaves
1 t salt
fresh ground pepper
6 c bone broth, plus more for thinning if desired
In a large flat bottom pan, add 1 tablespoon each of butter and oil. Add the onion and potato pieces, brown well turning as needed. When golden brown, place in the bottom of the slow cooker.
Add another tablespoon of butter and oil to your pan, add squash pieces, brown and turn as needed.
While squash is browning, chop the collard greens and place on top of the potatoes and onion pieces.
Add the roasted pepper, thyme, bay leaves, salt, and pepper.
Add squash pieces, top with the bone broth, cover, and cook on low 6-8 hours or until done. Remove bay leaves.
Using a stick blender, puree. Thin with additional stock or water, if desired.
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weekend cooking @ beth fish reads
souper sundays @ kahakai kitchen
homestead blog hop @ not so modern housewife
full plate thursday @ miz helens
our simple homestead blog hop @ on the home front
foodie friday @ rattlebridge farm
friday favorites @ condo blues