Butternut Squash and Corn Chowder
- 2 1-pound butternut squash, peeled, halved lengthwise
- 7 1/2 cups (or more) water
- 1 tablespoon salt
- 1/2 teaspoon plus 3 tablespoons olive oil
- 2 cups chopped onion
- 2 cups frozen corn kernels
- 2 teaspoons chopped garlic
- 1 teaspoon ground coriander
- 3/4 teaspoon ground cardamom
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1/8 teaspoon ground cloves
- 1 large potato, peeled, cut into 1/2-inch pieces
- Preheat oven to 400F.
- Using spoon, scrape out seeds from squash; reserve squash seeds.
- Combine 1 1/2 cups water, squash seeds and 1 tablespoon salt in small saucepan.
- Bring to boil.
- Strain seeds; rinse under cold water to remove any squash pieces from seeds.
- Pat seeds dry with paper towel.
- Toss seeds with 1/2 teaspoon oil in small bowl.
- Sprinkle with salt.
- Transfer to baking sheet.
- Place squash on baking sheet.
- Brush with 1 tablespoon oil.
- Roast seeds until toasted, about 6 minutes.
- Roast squash until tender and lightly browned, turning once, about 45 minutes.
- Cut squash into 3/4-inch pieces.
- Heat 2 tablespoons oil in heavy large pot over medium-high heat.
- Add onions, 1 1/3 cups corn, garlic, coriander, cardamom, cumin, cayenne and cloves; saute until onions are tender, about 8 minutes.
- Add squash and 6 cups water.
- Bring to boil.
- Reduce heat; simmer 30 minutes.
- Working in batches, puree chowder in processor until smooth.
- Return chowder to same pot.
- Bring to boil.
- Reduce heat.
- Add potato and remaining 2/3 cup corn kernels; simmer until potato is cooked through, thinning chowder with more water if necessary, about 12 minutes.
- Season with salt and pepper.
- Spoon chowder into bowls.
- Garnish with toasted squash seeds and serve.
butternut, water, salt, olive oil, onion, corn, garlic, ground coriander, ground cardamom, ground cumin, cayenne pepper, ground cloves, potato
Taken from www.epicurious.com/recipes/food/views/butternut-squash-and-corn-chowder-4288 (may not work)