Sunday, February 3, 2013

Recipe For Butternut Squash & Corn Chowder

I love this recipe, it's quick, easy to make, and delicious. I got it from the package of Martin Farms butternut squash.

I do mine in different steps, and made a few modifications. Here is how I make mine.


20 oz. frozen butternut squash
1/4 mild onion, diced
16 oz. vegetable broth
16 oz. can of creamed corn
1/8 teas. cinnamon
1 tbs. sugar
2 cups of 1% milk


I thaw my frozen butternut squash in boiling water on the stove top. Once they are tender, I remove it from the heat, and drain the water. I put the butternut squash in my blender.
I saute my onion, and along with the creamed corn, cinnamon, and sugar, put it all in the blender and blend until I get my desired consistency.
Then I pour from the blender into stove top pot, and let it boil for 5 minutes, reduce the heat then I add the 2 cups of milk and let it cook for 10 more minutes.

Variation on a recipe from: Martin Farms


  1. I love when I see simple vegetarian recipes like this one posted on blogs. :D Thanks for sharing, Layla!

    1. Thank you! I specifically modified it to make it vegetarian (by swapping the chicken stock in the original and replacing it with veggie broth). I'm considering making the transition to vegetarianism, and this was why I did the modification. I like simple vegetarian recipes too. Thanks for commenting.

  2. Sounds good! I made a butternut squash soup the other week but I wasn't impressed enough to blog about it. I'm intrigued by the cinnamon in your soup--does it give the soup a really distinctive flavor?

    1. Jenna, I couldn't recall, so I asked my mom's opinion since she had some soup from both batches I made.
      She thought not only DID it, yes, give a noticeable difference, but she didn't know I put it in the 2nd batch, (we're not sure why it wasn't noticeable in the 2nd batch).
      I say go for it, in this recipe it's only a little bit anyway :)