Courtesy of Louisiana Cookin’ Magazine and Chef Michelle McRaney at Mr. B’s Bistro

Michelle's rendition of this comforting stew embraces autumn with squash, sweet potatoes, and garnishes it off with a little bacon. This savory chowder is simple to make and arranges flavors that will keep your stomach happy and warm with the changing seasons. 

MAKES 7 SERVINGS

1 butternut squash, halved lengthwise

1 acorn squash, halved lengthwise

2 sweet potatoes, pierced with a fork

2 tablespoons unsalted butter

1 onion, diced

2 garlic cloves, diced

6 cups chicken stock

Kosher salt

Black pepper, freshly ground

Cooked, crumbled bacon, as garnish

Blanched, diced Yukon gold potatoes, as garnish

Blanched, diced sweet potatoes, as garnish

Preheat oven to 425°F. Arrange squash, cut-sides up, and sweet potatoes on a baking sheet and roast in oven until fork tender, about 1 hour. Scoop out flesh from squash and sweet potatoes.In a large pot melt butter over moderate heat. Add onion and garlic and cook until wilted, about 5 minutes.

Add roasted squash, sweet potatoes, stock, salt and pepper and cook 20 minutes. Transfer to a blender and puree, being careful of the hot liquid. Transfer soup back to pot if not serving immediately, and keep warm. Adjust seasoning. Serve soup garnished with bacon and diced potatoes. Enjoy!