Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Corn and Butternut Squash Chowder 3.9 (133) 17 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Close Prep Time: 15 mins Total Time: 40 mins Servings: 4 Usher in the fall season with this warming vegetarian soup, a recipe courtesy of Jonathan Parks from Brooklyn, New York. Cook Mode (Keep screen awake) Ingredients 2 tablespoons vegetable oil 1 ½ pounds butternut squash, peeled, seeded, and cut into 1-inch chunks (about 5 cups) 1 medium onion, chopped 1 box (10 ounces) frozen corn, thawed 1 ½ teaspoons curry powder Coarse salt and ground pepper 2 cans (14.5 ounces each) vegetable broth ½ cup heavy cream Directions 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. In a blender, blend half the soup until smooth. Return to pot and stir in cream; heat through over medium-low (do not boil). Originally appeared: Everyday Food, September 2009 Rate It PRINT