Corn and Butternut Squash Chowder
- Ready In:
- 43mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 2 tablespoons vegetable oil
- 1 1⁄2 lbs butternut squash, cut into 1-inch cubes
- 1 medium onion, chopped
- 1 (10 ounce) box frozen corn, thawed
- 1 1⁄2 teaspoons curry powder
- coarse salt and pepper
- 2 (14 1/2 ounce) cans vegetable broth
- 1⁄2 cup heavy cream
directions
- Add squash cubes and onion to hot oil. Cook for 6 minutes.
- Add corn and curry powder. Cook 2 minutes.
- Add salt and peppwer to taste.
- Add broth. Cook 25 minutes.
- Remove 1/2 of the soup. Blend until smooth. Recombine.
- Stir in cream and heat through but do not boil.
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