Corn and Butternut Squash Chowder

This is Martha's Picture, not mine

Of all the recipes I tried from September’s Everyday Food, this one was my favorite. I made it last week, and I’m planning to make it again this week. Hope you like it. Incidentally, the picture is from Martha, not me.

Corn and Butternut Squash 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
  • 1 box (10 ounces) frozen corn, thawed (or I used a can of corn)
  • 1 1/2 t. curry powder
  • Coarse salt and ground pepper
  • 2 cans (14.5 ounces each) vegetable broth
  • 1/2 c. heavy cream

In a large heavy pot, heat oil over medium-high; add squash and onion. Cook 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 broth and simmer until squash is tender, about 25 minutes. In a blender, blend half the soup until smooth. Return to pot and stir in cream; heat through over medium-low (do not boil).


6 thoughts on “Corn and Butternut Squash Chowder

  1. Natalie says:

    I’ve tried replacing cream with milk before, and I almost prefer to just leave it out–the soup is still really good, just not as creamy (obviously). But, if you puree it well, it still has a great texture. If you’re interested in substituting the cream, I think both half & half or evaporated milk might be the best options. Tell me how it works!


  2. Kerstin says:

    I’m excited to try this recipe. I have been looking for a good butternut squash soup for ages and been disappointed in the recipes I’ve tried. Hopefully this will be the winner!


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