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Corn and Butternut Squash Chowder

128

Usher in the fall season with this warming vegetarian soup, a recipe courtesy of Jonathan Parks from Brooklyn, New York.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, September 2009

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 heavy cream

Directions

  1. 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).

Reviews Add a comment

  • gnatalieb
    12 NOV, 2014
    I made this recipe for my vegan (dairy free) family and they loved it. My children ages 4 and 7 have begged me to make it again and that's really saying something! I replaced the heavy cream with low fat coconut milk and it was fantastic. It really gave it a very indian flavor. I also tried adding a pinch of garam masala and pre roasting the squash to give it a sweeter/more in depth flavor. It was excellent.
    Reply
  • Tia S
    16 FEB, 2014
    I found this recipe about a year ago and it has become a staple in our house! Came back tonight to remember the ratios of ingredients because I'm making it for a small dinner party and realized I'd never reviewed it. I have to tell you that as a chronic recipe changer, it's worth noting that I never deviate from this recipe at all. It's perfect the way it is... delicious and filling and beautiful served with a green salad and crusty bread. Even if you don't think you like butternut - try it!!!!!
    Reply
  • Sophie_Eckert
    7 FEB, 2014
    This recipe was great! My boyfriend and I loved it and it was SO easy! I used chicken broth and half and half instead and it was great! Will definitely make again.
    Reply
  • Mary Jane Smith
    9 FEB, 2013
    This recipe is amazing!! I made this last night and pureed the entire batch. It would also make a great Indian dish with Chickpeas in it over Basmati rice!! Make sure you buy some NAAN to eat with it!!!
    Reply
  • LMS 007
    14 SEP, 2012
    This is a great recipe. I used half butternut squash and half pumpkin and I puréed the entire batch rather than half of it so my 1 year old could eat it too (she only has four teeth). She loved it and so do we. Definitely a keeper recipe. Can serve with sprinkled chives or green onions and sourdough rolls... Mmmmm.
    Reply
  • bethjhum
    30 OCT, 2011
    WOW! This recipe is fantastic just as written. Not bland- It has just the perfect amount of seasoning. The only substitution I made was that I used chicken broth instead of vegetable broth. I would make this for guest or take to a potluck. Everybody asked for seconds and I will be adding this to my recipe box!
    Reply
  • madelinedipaola
    6 NOV, 2010
    Thanks, Martha! I really enjoy this recipe. I added a pinch of cayenne pepper which goes nicely with the curry and adds a bit of depth and heat. To other contributors, don't assume that this recipe is bland because of my additions and a previous contributor's. A very quick, easy, and delicious soup! Thanks again!
    Reply
  • taraxstar
    16 OCT, 2010
    I found the soup to be a little blah...I added apple cider, fresh ground ginger, fresh ground apples and brown sugar. Yum!
    Reply
  • sbjohnston
    10 OCT, 2010
    I thought this was good but be careful which curry you use. I had Muchi curry from Whole Foods in my pantry and didn't realize that this is a much spicier curry than normal curry (I don't use it much). I've since learned this is true b/c there is a blend of three peppers. This curry overpowered the soup and was also a bit too spicy. I think it would have been better with a more mellow curry seasoning.
    Reply
  • dinnerwithdavid
    29 DEC, 2009
    This turned out delicious! I used cumin instead of curry, and the change was seamless.
    Reply