butternut squash and corn chowder |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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thick and creamy, and all for rsc, thanks for giving me this great idea recipezaar Ingredients:
2 lbs butternut squash, cubed |
1 sweet potato, peeled,cut cubed |
6 cups water |
salt and pepper |
2 tablespoons olive oil |
2 cups chopped onions |
2 cloves chopped garlic |
1 large red pepper, chopped |
1 teaspoon coriander |
3/4 teaspoon cardamom |
1/2 teaspoon cumin |
1/2 teaspoon ginger |
1/2 teaspoon cayenne pepper |
1 dash clove |
1 large potato, peeled,cubed |
2 cups frozen corn |
1 cup toasted pine nuts, for garnish |
Directions:
1. heat oil in large pot, add onions garlic, red pepper and spices, saute until vegetables are softened, about 8-10 minutes add squash, 1 c corn, sweet potato and 6 c water, bring to boil and simmer 30 minutes using a hand blender puree soup until smooth- (may put several batches in a regular blender) return to pot, bring to a boil.
2. add potato and remaining corn, simmer about 15 minutes, adding water to thin if desired season with salt and pepper, garnish with toasted pignoli (pine nuts).
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