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).
Bees Knees Recipes 
I’m totally making this. You guys are keeping me well fed with my new vegetarian thing 🙂
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Natalie, do you think that you could replace the heavy cream with something lower fat and it would still work? It sounds delish.
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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!
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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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Ooo, this looks like a great way to break in my brand new immersion blender!
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I made this last night and I did use my immersion blender which makes it pretty slick. So easy and it’s fabulous! Thanks for posting.
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