Corn and Butternut Squash Chowder

This soup marries late summer corn (but you can use frozen kernels) and early fall squash. A hint of curry powder accents the corn and squash’s sweetness—add more if you like it spicy.

Ingredients :

Direction :

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).

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Corn and Butternut Squash Chowder

Ingredients :

Direction :

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