I made this delicious butternut squash and corn chowder last spring, but saved the post for autumn -- soup season. This chowder is incredible. It's very easy to make. The trickiest part is peeling the squash. Enjoy it with some pumpernickel bread or a crusty roll. I'm a huge fan of pumpernickel -- how about you? I think it's a taste you either love or hate. Growing up, my mom used to make salami and cream cheese sandwiches on pumpernickel bread. Mmmm, sometimes I miss salami ...
A few notes about this chowder recipe: I slightly increased the amount of vegetable broth and bought a butternut squash that was about a pound more than the recipe called for. Since we love curry powder, I think I would add a little more curry next time, maybe another 1/2 teaspoon. The recipe calls for heavy cream, which I used, but I think half & half would be fine, making it lighter. It might even be good without any dairy, if you're vegan. Enjoy!
Butternut Squash and Corn Chowder
2 tablespoons vegetable oil
2 to 2-1/2 pounds butternut squash, peeled, seeded and cut into 1" chunks
1 medium onion
1 (10 oz) box frozen yellow corn kernels, thawed
1-1/2 to 2 teaspoons curry powder
coarse salt and ground pepper
1/2 cup heavy cream
In a large pot, heat oil over medium-high heat. Add squash and onion and cook, stirring, until onion is soft, about 6 minutes. Add corn and curry powder; cook until curry is fragrant, about 2 minutes. Season with salt and pepper. Add vegetable broth and simmer until squash is tender, about 25 minutes.
In a blender, blend half the soup until smooth. Or use an immersion hand blender and blend until about half the soup is smooth (this is the method I used -- less clean-up). Return soup to pot, if using a blender, and stir in cream; heat through over medium-low (do not boil).
adapted from Everyday Food