Curried Scallop and Vegetable Chowder

• 2 tablespoons (1/4 stick) butter
• 1 1/2 cups chopped onion
• 2 tablespoons chopped peeled fresh ginger
• 2 1/2 cups 1/2-inch cubes peeled butternut squash (from 1 1/2- to 1 3/4-pound squash)
• 2 medium-size white potatoes (about 11 ounces), peeled, cubed
• 2 1/2 cups bottled clam juice
• 2 teaspoons curry powder
• 1 cup 1/2-inch cubes zucchini
• 1/4 cup unsweetened coconut milk or whipping cream
• 1 pound bay scallops
• Chopped fresh cilantro

1. Melt butter in heavy large saucepan over medium-high heat.
2. Add onion and ginger and saute 2 minutes.
3. Add squash, potatoes, clam juice and curry powder.
4. Bring to boil.
5. Reduce heat to medium-low, cover and simmer until potatoes are tender, about 15 minutes.
6. Puree 2 cups of soup in blender.
7. Return to pot.
8. (Can be made 1 day ahead.
9. Refrigerate uncovered until cold, then cover and keep refrigerated.)
10. Add zucchini and coconut milk to pot.
11. Simmer soup uncovered until zucchini is just tender, about 5 minutes.
12. Add scallops and simmer until just opaque in center, about 5 minutes.
13. Season with salt and pepper.
14. Ladle chowder into bowls; sprinkle with cilantro.

butter, onion, fresh ginger, butternut squash, white potatoes, clam juice, curry powder, zucchini, unsweetened coconut milk, bay scallops, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/curried-scallop-and-vegetable-chowder-102985 (may not work)