Butternut Squash And Corn Chowder

• 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

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).

butternut squash, sweet potato, water, salt, olive oil, onions, garlic, red pepper, coriander, cardamom, cumin, ginger, cayenne pepper, clove, potato, frozen corn, nuts

Taken from www.food.com/recipe/butternut-squash-and-corn-chowder-52838 (may not work)