Sorry about the lack of posting yesterday. I had a physics exam and figured that should take priority.. Let’s hope it went well!
Now, let’s get on to what you will be making for dinner tonight. I hope you noticed that I said “what you will” be making. Because you really should. This soup is the perfect ending to a chilly autumn day. It’ll help you ease into winter, and be happy about it – because you just can’t wait for another cold day to make it again.
Butternut and Corn Chowder
Print this recipe!
1 medium butternut squash
1 cup water
1 lb corn kernels (I used a bag of the Trader Joe’s Roasted frozen corn), divided
1 tbsp olive oil
3/4 of a medium onion, chopped
1 large clove garlic, minced
1 tbsp tomato paste
1/2 tsp dried thyme
3 cups vegetable broth
3/4 cup carrots, sliced
pepper, to taste
hot sauce, to taste (optional)
Place the butternut squash unwrapped on a cookie sheet in the oven. Turn the oven to 400F, and let bake for an hour.
Prepare the onions, garlic, and carrots. When the squash is done cooking, remove from the oven and let cool at least 10 minutes. Cut in half vertically and remove seeds and strings. Cut into 1/2 inch squares; set aside.
Take about half of the corn kernels and puree them in a food processor with 1 cup water.
Heat oil in the bottom of a large saucepan. Add onions and cook until softened, about 3 minutes. Add garlic and cook for an additional minute. Add tomato paste and thyme and cook one more minute.
Add the broth, corn puree and kernels, squash, carrots, and pepper to the saucepan. Simmer 30-60 minutes (the longer you simmer, the better it tastes!).
Add extra pepper and hot sauce before serving, if desired. I thought it gave it a nice kick!
Aren’t squash just so pretty? I love the orange, especially this time of year 🙂 Have a good Friday!