Butternut Squash Corn Chowder Recipe

Cooking Directions

• STEP 1.In a large pot, melt butter over medium heat.
• STEP 2.Add onions, celery, and garlic to the pot and sauté until they are softened.
• STEP 3.Add butternut squash, corn, thyme, and vegetable broth to the pot.
• STEP 4.Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes, or until the squash is tender.
• STEP 5.Using an immersion blender, puree the soup until smooth.
• STEP 6.Stir in the cream and season with salt and pepper to taste.
• STEP 7.Simmer for an additional 5 minutes to heat through.
• STEP 8.Serve hot and garnish with chopped fresh parsley.

Storage and Serving

• Leftover butternut squash corn chowder can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, transfer the soup to a pot and heat over medium-low heat until warmed through.
• Serve the chowder as a main course with crusty bread or as a side dish with a sandwich or salad.