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Butternut Squash and Corn Chowder from Martha Stewart with My Little Twist

A week ago, I absentmindedly picked up a large butternut squash at the grocery store. I had no idea what I would make with it.

I typically peel and roast the squash with different spices, or make a pureed soup from it.

This time, I wanted to try something slightly different.

My friend Sara suggested I look at a collection of butternut squash recipes from Martha Stewart. I did, and really liked the recipe for Corn and Butternut Squash Chowder.

Since I followed the directions almost exactly, I'm not going to retype the recipe here: follow the link above for the specifics.

Butternut Squash and Corn Chowder

This recipe is incredibly simple to make and tastes rich and fragrant. You first saute onions with cubed butternut squash, then add curry powdersalt and pepper, and defrosted corn. Then you pour in chicken stock and let everything cook through until tender. Half of the soup gets pureed and added back to the soup pot with a bit of heavy cream. All there is left to do is heat the soup without letting it boil, and serve.

That's exactly what I did for my dinner on Saturday. As I said before, the soup tasted great. The look of the soup, however, was a different story. It was orange-beige and did not photograph well.

I had to come up with something.

The next morning, I used a bit of leftover uncooked butternut squash to add some pizazz to the soup. I chopped the butternut squash into tiny pieces and sauteed them in olive oil until they were golden brown.

{this is a before photograph}

I also decided to puree the soup completely and serve it topped with sauteed pieces of butternut squash and fresh cilantro. I think the final result is absolutely gorgeous.

Stay tuned for another recipe with butternut squash later this week or early next week!


Sara said...

Love the garnish ;)

Nicole said...

looks so delicious! i love soups with corn in it and i love the styling of these pics

Carlene HelbleThomas said...

I'm always looking for more ways to use fall and winter squashes. Excellent!

Carrie said...

This soup sounds really great. I love that combination of butternut squash and corn - I never would have thought to combine those two ingredients in a soup. And I agree with you on the sauteed squash and cilantro topping - it's not only lovely, but it looks so delicious!

Sarah said...

Oh my, this looks insanely good, and yes, the final result IS gorgeous. I am somewhat unhealthily obsessed with butternut squash recipes. Only one thing would make this chowder better: bacon!!

Olga @ MangoTomato said...

Bacon is a fantastic idea. In fact, I'll be posting a recipe later this or next week with bacon and butternt squash.

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Subject: [mangotomato] Re: Mango & Tomato: Butternut Squash and Corn Chowder from Martha Stewart with My Little Twist

Ben said...

Beautiful and delicious. Butternut squashes are some of my favorite squashes.

ckudell said...

This looks delicious, and i am in love with your spoons! Are you able to share where you got them?

Olga @ MangoTomato said...

Thank you!
I got the spoons at TJMaxx :) I think they were $5.99 for two.

Debs @ The Spanish Wok said...

Oh yum, this soup looks delicious and fab photos too.

You are welcome to join in my food blogger event THE SOUP KITCHEN, here all bloggers are welcome, hope to see you participate soon.

Rachel said...

I love that you topped it with more squash and cilantro--so beautiful (way prettier than Martha's!) and I bet it was delicious!