Curried Butternut Chowder |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 12 |
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I m member of a local CSA, and this is the season for squash! So I've been trying out different ways to use it. Chowder is a new thing to my menu this year and I've been having a blast with it! I just made this recipe up as I went, so everything here is kind of an estimate. I cook like grandmas, a pinch of this a bit of that....So use it as a base and make it your own! Ingredients:
2 medium butternut squash |
4 russet potatoes |
4 small redskin potatoes |
1 small red onion, diced |
4 garlic cloves, slivered |
1 1/2 cups frozen corn |
1 cup frozen peas |
2 tablespoons curry powder |
salt and pepper |
1 cup heavy cream |
Directions:
1. Roast off your squash! I generally halve it, de-seed it and roast it at 350 face down in a little water. it takes 20-40 depending on the size, and if you give it a good jab and it squishes its done enough for soup.
2. while the squash is roasting, is a good time to separate out your seeds for roasting. you can eat any of the winter squash seeds, and I do, often until I have a tummy ache. (a little oil, salt and pepper, 15ish at 325).
3. As your squash is cooling, dice your red skin potatoes into tiny chunks and put them to boil in a separate pot. this will be your chunkyness after the soup is blended.
4. In a soup pot saute your onions in olive oil or butter with a pinch of salt and pepper and a little curry powder. you're just opening up the flavor here so don't cook them until their clear.
5. toss in your garlic, then start adding in your squash and stirring as you go. at this point i add a pinch of salt and a sprinkle of curry with every addition to the pot (every squash half). it helps the individual flavors open and incorporated the curry to everything. you can also add some spicy pepper powder too if you like. I use a no salt hot yellow curry blend, and probably something between 2-4 tablespoons of it total.
6. add just enough water to the pot so that everything is fully covered, and simmer until your potatoes are soft.
7. throw in 1/2 C of your corn, turn off the heat, and grab your immersion blender or food processer. then blend the whole batch until nice and creamy. return to the pot.
8. at this point add in the rest of the frozen veg and your cooked redskins then turn it on med until everything is the same temperature.
9. turn off the heat again and add in your cream. I put 1 cup, but I generally just add it while stirring until its a nice color and consistency. you can always use less, or even use coconut milk or whole milk. I generally wont use low fat milk in a creamy soup, so if you're not into the cream I would skip this whole bit and add a little extra water to the simmer.
10. and now, you have soup! eat it with crusty bread, a nice bitter green salad and your favorite beverage. The leftovers are great for work for the rest of the week too!
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