squashbuckled

i must give credit to leslie, who let me have some old martha stewart magazines. that is where i found this jewel of a recipe.

corn and squash chowder:

2 tbsp olive oil

2 lbs frozen squash, thawed

1 medium onion, chopped

1 box (10 oz) frozen corn, thawed

1 tsp curry powder

1 tsp salt and ground pepper

2 cans (14.5 oz) vegetable broth

1/2 cup heavy cream

in a large heavy pot, heat oil over medium-high; add squash and onion. cook until onion is soft, about 6 minutes. add corn and curry powder; cook until curry is fragrant, about 2 minutes. season with salt and pepper. add broth and simmer until squash is tender, about 25 minutes. turn off burner; with an immersion blender, blend half the soup until smooth. stir in cream (do not boil). enjoy!

it was SO good and incredibly easy because i have an immersion blender, so i didn't have to pour the soup back and forth between the pot and blender. i will make this soup so many more times!

it's even a pretty color

ryan's empty bowl after 2 helpings

excuse the weirdly spaced letters, i don't know what is going on and i can't fix it.