Winter Squash Chowder | America's Test Kitchen

Ingredients

• 4 ounces pancetta, cut into 1/4-inch pieces (see note)
• 1 tablespoon unsalted butter
• 1 medium onion, minced
• 3 medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon)
• 1 teaspoon minced fresh thyme leaves or 1/4 teaspoon dried
• pinch freshly grated nutmeg, plus extra to taste
• 1/3 cup unbleached all-purpose flour
• 4 cups low-sodium chicken broth
• 3 cups vegetable broth
• 3 pounds butternut squash, peeled and cut into 1/2-inch pieces (see note)
• 1 bay leaf
• 1/2 bunch kale (about 8 ounces), stemmed and leaves sliced 1/4 inch thick
• 1/2 cup heavy cream
• 1 tablespoon minced fresh sage leaves
• 1 teaspoon dark brown sugar
• Salt and ground black pepper
• Grated Parmesan cheese, for serving