Fall Weather and Fall Soup

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We have been soaking up the fall weather and craving foods to match it — and although we promised we’d take a break from writing about corn, we never promised to stop loving it.  We recently decided to make another butternut squash soup, but wanted to do something a little different.  A couple google queries later we found the answer with Martha Stewart: Corn and Butternut Squash Chowder.  The most significant difference between ours and hers is that ours emphasizes our love for corn.  See our amounts below.

Corn and Butternut Squash Chowder

(Adapted from Martha Stewart)

Serves 4-6

 

16 oz frozen corn thawed

1 1/2 lb butternut squash

1/2 tsp paprika

1 1/2 tsp curry powder

1 spanish onion

4 c veggie broth

1/2 c heavy cream

Salt and pepper to taste (we didn’t need any)

 

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First, thaw the corn.  Cut the squash into 1 in. cubes.  Cut the onion in half length wise, cut off the tops, slice, and halve.

Heat olive oil in a heavy-bottomed pot over medium high flame.  Add the squash and onions until they are softened, about 6 minutes.  Add the corn, curry powder, and paprika.  Mix and cook until you can smell the curry.

Add the broth and simmer for about 30 minutes.  Bring in your immersion blender and go to town. You can leave some chunks (we did) but make sure that it is mostly soupy. Add the cream.  Continue cooking on low for about 5 more minutes and serve.

We have been enjoying the leftovers for the past week and we are sad to see it go.  If you like corn, or if you like squash, or if you like fall soups, you will like this.