1 1/2 lbs 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 heavy cream
Instructions
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).
Serving
Suggestions
Serves 4
Originally Submitted
5/9/2013
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