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