Butternut squash is the Pumpkin Spice Latte of the vegetable world. It means autumn is HERE, y’all. But it only takes about 48 hours to go from “Yay, the butternuts are in!” to “What the hell am I going to do with this butternut?”
Here’s an idea: Corn and Butternut Squash Chowder. A thick, velvety soup the color of late summer sunflowers.
I was afraid the flavor might be a little flat, since squash and corn are both sweet, but the onion and curry powder balance things out and give the soup some bite. I added a spoonful of Greek yogurt and a sprinkling of chives, but I’ve got a feeling that (on meatier days) crumbled bacon would fully rock.
Corn and Butternut Squash Chowder
From “Everyday Food” (September 2009)
Makes 4 big servings
- 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
- Kosher salt and ground pepper
- 2 cans (14.5 ounces each) vegetable broth
- 1/2 cup heavy cream
- Garnish: sour cream, Greek yogurt, chives
- In a large heavy pot, heat oil over medium-high; add squash and onion. Cook until the onion is soft, about 6 minutes.
- Add the corn and curry powder. Cook until you can really smell the curry, about 2 minutes. Season with salt and pepper.
- Add the broth, and simmer until the squash is tender, about 25 minutes.
- Using an immersion blender, food processor, or countertop blender, blend half the soup until smooth. Return to pot, and turn the heat down to medium-low.
- Stir in the cream, and let the soup get warm before serving (do not boil).