Butternut Squash & Corn Chowder
Prep time
Cook time
Total time
Roasted butternut squash and potato soup made with corn stock and fresh corn.
Serves: 6-8
  • 4 ears of corn, kernels removed and ears reserved
  • 2 leeks (or 1 large onion), thinly sliced
  • 2 small (or 1 large) butternut squash, cubed
  • 2-3 large potatoes, cubed
  • 4 cloves garlic, not peeled
  • 3 sprigs fresh oregano (or ½ teaspoon dried oregano)
  • ⅓ cup olive oil (or more if needed)
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon crushed red pepper flakes
  1. Remove the kernels from your corn and set aside. Place the ears of corn in a large stock pot and add in 8-10 cups of water. Bring the water to a boil with the corn in it, then reduce the heat and simmer until the butternut squash is done roasting, stirring occasionally. Discard the ears of corn when ready and set the broth aside.
  2. Preheat your oven to 400 degrees F and line a baking tray with parchment paper or foil. Slice your leeks (or onion), cube your squash and potatoes, and toss them together with your garlic, oregano, olive oil, salt, pepper and red pepper flakes. Roast for 30-40 minutes, or until the squash is tender.
  3. If you have an immersion blender, you can just pour your vegetables into your stock pot and puree them in there with the corn stock. If not, puree them in batches, adding the corn stock as needed, in a food processor. Puree until smooth. Taste, and adjust seasoning as needed. Stir in the corn kernels with a wooden spoon and serve.
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2013/12/18/butternut-squash-corn-chowder/