Soup or Chowder?

I discovered a recipe on Pinterest for a butternut squash and corn soup.  We got quite a few butternut squashes from our garden this fall and I wanted to use them up before they went bad.  I liked many of the ingredients, but wanted to make it a little more "heart friendly".  I took out the bacon and half and half, added to the vegetables and made a few more additions/substitutions and came up with this great tasting, chowder-like soup.  My guys cleaned their bowls and asked for more.  It's going to be a regular on our dinner table this winter.  I paired it with some toasted, whole wheat pitas and it made for a warm and satisfying meal on a cold evening.

May it warm you and yours as well!

Butternut Squash & Corn Chowder

Ingredients

• 2 Tbsp. Olive Oil
• 1 large onion, chopped
• 2 celery stalks, chopped
• 2 large cloves of garlic, minced
• 2 tablespoons all-purpose flour
• 1 cup stock (chicken or vegetable)
• 1/2 cup white wine (or additional cup of stock)
• 6 cups mashed cooked butternut squash
• 2 cups corn kernels (fresh or frozen)
• 2 cups 1% milk
• 1 chipotle chili in abodo sauce, minced
• 1 tablespoon parsley
• 1-1/2 teaspoons salt
• 1/2 teaspoon pepper
• Sour cream, garnish

Method:

• Add olive oil to large sauce pan and saute saute onion and celery until tender, add garlic in the last minute.
• Next, stir in flour until blended. Gradually stir in wine and let simmer for 1-2 minutes.
• Next stir in the stock.
• Bring to a boil; cook and stir for 2 minutes or until slightly thickened.
• Reduce heat to medium. Stir in the squash, corn, milk, chipotle chili, parsley, salt and pepper.
• Cook and stir until heated through.
• Garnish with sour cream

For printable version click here