Corn and Butternut Squash Chowder

Prep Time:
15 mins
Total Time:
40 mins

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


  • 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


  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).

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