Butternut Squash and Corn Chowder

6-8 Servings

Recipe from Martha Stewart

Adapted and Husband-Tested in Alice’s Kitchen

Here’s a quick, tasty, filling soup to make on those chilly days.  Make a pot for dinner and then pack up the rest for your lunchbox. 

2 Tablespoons olive oil

1 Tablespoon unsalted butter

1½ pounds butternut squash, peeled, seeded, and cut into 1-inch chunks (about 5 cups)

1-2 mediums onion, chopped

10 ounces frozen corn

1½ teaspoons curry powder

Kosher salt, to taste

Freshly ground pepper, to taste

5-6 cups vegetable broth (I use homemade broth which is a cinch to make!)

¼ cup to ½ cup heavy cream or plain yogurt

2-3 cups cooked white beans, rinsed and drained

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 the mixture with salt and pepper. Add broth and beans.  Simmer until the squash is tender, about 25 minutes. In a blender, blend half the soup until smooth. (You can use an immersion blender for this task.)  Return to pot and stir in cream; heat through over medium-low.  Do not boil.