Butternut Squash Curried Corn Chowder

We’re huge fans of hearty, healthy Butternut Squash.  It’s a popular item in our organic produce delivery each week, so here’s a different spin on a soup. Remember that this squash is chock full of disease-fighting beta carotene, phytonutrients, vitamins, minerals and antioxidants.  Curry contains turmeric, one of the best cancer fighters out there, and turmeric also reduces the risk for Alzheimer’s and dementia, boosts immunity AND helps to burn fat.  So curry it up, people! I take a tumeric supplement every day as part of my cancer prevention program.  Make sure you use organic GMO-free corn in this recipe. For a very healthy, flavorful and disease-preventing soup, read on!

2 tablespoons olive oil

2 cups butternut squash, peeled, seeded and roasted

1 medium onion

2 cups frozen corn, thawed or fresh

1 ½ teaspoons curry powder

Sea salt and fresh ground pepper

2 cups vegetable broth

½ cup organic heavy cream

Directions:

In a large heavy pot, heat oil over medium-high heat and add the onion.  Saute until onion is soft.  Add squash, corn and curry powder.  Cook approximately 2 minutes until curry is aromatic.  Season with salt and pepper.  Add broth and simmer, about 30 minutes.  In a food processor or blender, add half of the soup and blend or pulse until smooth, then return to pot.  Add cream and stir mixture.  Let soup simmer for 10 minutes (stir frequently so cream does not burn).  Serve with garnish of cilantro and chili sauce.

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