Corn and Butternut Squash Chowder

Today, I have a special recipe to commemorate the beginning of September, which has long been (to me) the beginning of fall.

 

This recipe turned out really yummy, but the only thing I'll note is that is tasted more like a yellow Indian curry than a butternut squash based chowder. It would be amazing if you put some chicken in it and threw it over rice.

 

Corn and Butternut Squash Chowder

*based off of this recipe by Martha Stewart

 

Ingredients:

 

• 2 tablespoons 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
• 1 1/2 teaspoons curry powder
• Coarse salt and ground pepper
• 2 cans (14.5 ounces each) vegetable broth
• 1/2 cup coconut milk 

The original recipe called for heavy cream, but I love to try to make things a little healthier, while still being hearty. I do have a feeling that was part of the reason it tasted a little more like curry than chowder, though.

 

Also, lessen the amount of curry that you put in if you don't want it to be a main flavor. The curry spice flavor is very strong in this recipe.

 

You can use chicken broth if you can't find vegetable broth.

 

Excuse the garlic in this photo. I meant to add it in but ended up forgetting it.

 

Chop and seed your butternut squash:

 

Chop your onion.

 

For those of you who have a hard time chopping onions, here's a little trick for you:

 

Slice the onion like a grid, without cutting all the way through, then place it on it's side and chop down the length of the onion. You'll have relatively small pieces, and you can make them smaller if you'd like or keep them that way.

 

Heat oil in a medium-large pot on the stove. Add squash and onion.

 

Cook about 6 minutes until onion is soft. Next, add the corn and curry powder.

 

Cook about 2 minutes, or until curry is fragrant.

 

Add broth and simmer until tender, about 25 minutes.

 

 

In the meantime, grab yourself a cocktail.

 

 

When the squash is tender, put about half of the soup in the blender, or food processor, and blend until smooth.

 

This is how I test my squash, haha.

 

When the soup is smooth, return it to the pot and add in your coconut milk (or cream) and heat through.

 

Enjoy!