Friday, October 16, 2009
Butternut Squash and Corn Chowder
I found this recipe on Easy As A Menu. This soup is amazing!! My husband grew Butternut Squash in our garden this year so we have been looking for a good soup recipe to use them. This is definitely a keeper! I made Artisan Bread to go with it and it was heaven! Make this soup as soon as you can!
Butternut Squash and Corn chowder
2 T vegetable oil
1 1/2 pounds butternut squash, peeled, seeded and cut into 1 inch chunks (about 5 cups)
1 medium onion, chopped
10 oz frozen corn, thawed
1 1/2 t curry powder
coarse salt and pepper
2 cans (14.5 oz each) vegetable broth
1/2 cup heavy cream
In a large heavy pot, heat oil over med-high heat. Add squash and onion. Cook until onion is soft, about 6 minutes. Add corn and curry powder and cook until curry is fragrant, about 2 minutes. Season with salt and pepper. Add broth and simmer until squash is tender, about 25 minutes. In a blender, blend half of the soup until smooth. Return to pot and stir in cream. Heat through but do NOT let it boil.