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  • All Year
  • 1 hour
  • Serves 8

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Butternut Squash Seed Oil

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Smoked Turkey Roasted Butternut Squash Chowder

Smoked Turkey Roasted Butternut Squash Chowder

Ingredients

  • ¼ lb bacon, diced
  • 2 C celery, diced
  • 2 C onion, diced
  • cracked black pepper, to taste
  • 1 Tbsp dried thyme
  • ½ C flour
  • 16 C smoked turkey or chicken stock
  • 2 lb smoked turkey meat
  • ½ C SOOC Rustic Rub
  • 2 whole butternut squashes, peeled, seeded and cut into 1 inch dice
  • 2 lb white potatoes, peeled and diced
  • 2 T SOOC Cajun seasoning
  • 1 T cinnamon
  • 1 quart whole milk
  • 1 quart heavy cream
  • ½ C SOOC Butter Olive Oil
  • ½ C SOOC Butternut Squash Seed Oil
  • ¼ C a medium SOOC Varietal (Extra Virgin Olive Oil)
  • SOOC French Fleur de Sel Sea Salt, to taste

Directions

  • 1. Heat butter olive oil in a large pot. Add bacon & cook until crisp. Remove bacon & reserve. Add vegetables & season with salt & pepper. Cook 5 min. Add thyme, squash oil, & flour & cook 5 minutes. Add stock & whisk to combine. Cook until thickened, adding more stock if necessary.
  • 2. Toss the squash with olive oil & seasoning; roast 10-12 min. While squash is roasting, add the potatoes to the simmering liquid, season with Cajun spice & cinnamon. Add the squash.
  • 3. When potatoes & squash are just cooked, add the turkey. Add milk & cream to adjust the consistency. Add bacon. Check for seasoning.
  • 4. Serve with a drizzle of Butternut Squash Oil.

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Smoked Turkey Roasted Butternut Squash Chowder

  • All Year
  • 1 hour
  • Serves 8

Smoked Turkey Roasted Butternut Squash Chowder

Ingredients

  • ¼ lb bacon, diced
  • 2 C celery, diced
  • 2 C onion, diced
  • cracked black pepper, to taste
  • 1 Tbsp dried thyme
  • ½ C flour
  • 16 C smoked turkey or chicken stock
  • 2 lb smoked turkey meat
  • ½ C SOOC Rustic Rub
  • 2 whole butternut squashes, peeled, seeded and cut into 1 inch dice
  • 2 lb white potatoes, peeled and diced
  • 2 T SOOC Cajun seasoning
  • 1 T cinnamon
  • 1 quart whole milk
  • 1 quart heavy cream
  • ½ C SOOC Butter Olive Oil
  • ½ C SOOC Butternut Squash Seed Oil
  • ¼ C a medium SOOC Varietal (Extra Virgin Olive Oil)
  • SOOC French Fleur de Sel Sea Salt, to taste

Directions

  • 1. Heat butter olive oil in a large pot. Add bacon & cook until crisp. Remove bacon & reserve. Add vegetables & season with salt & pepper. Cook 5 min. Add thyme, squash oil, & flour & cook 5 minutes. Add stock & whisk to combine. Cook until thickened, adding more stock if necessary.
  • 2. Toss the squash with olive oil & seasoning; roast 10-12 min. While squash is roasting, add the potatoes to the simmering liquid, season with Cajun spice & cinnamon. Add the squash.
  • 3. When potatoes & squash are just cooked, add the turkey. Add milk & cream to adjust the consistency. Add bacon. Check for seasoning.
  • 4. Serve with a drizzle of Butternut Squash Oil.