Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Corn and Butternut Squash Chowder 3.9 (132) 16 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 40 mins Servings: 4 Usher in the fall season with this warming vegetarian soup, a recipe courtesy of Jonathan Parks from Brooklyn, New York. Ingredients 2 tablespoons vegetable oil 1 ½ 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 ½ teaspoons curry powder Coarse salt and ground pepper 2 cans (14.5 ounces each) vegetable broth ½ cup heavy cream Directions 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). Rate it Print