Tuesday, October 30, 2012

butternut squash and corn chowder

Here is yet another fabulous squash recipe (from Everyday Food) and it is incredibly easy and fast to make.   This chowder is very hearty, but also low in calories/fat.  I usually serve it with some crusty bread and a side salad, but it can definitely be served alone.



2 Tbs olive oil 
1 1/2 lbs butternut squash, peeled, seeded, and cut into chunks (about 5 cups)
1 medium onion, chopped
1 box (10 ounces) frozen corn, thawed (I usually add more corn)
1 1/2 tsp curry powder
Coarse salt and ground pepper
2 cans (14.5 ounces each) chicken broth
1 cup whole milk



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. Using an immersion blender (you can also use a regular blender) blend the soup until smooth.
Return to pot and stir in the milk; heat through over
medium-low (do not boil). Serve and enjoy.

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