butternut squash and corn chowder

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 2 lbs butternut squash, cubed
• 1 sweet potato, peeled,cut cubed
• 6 cups water
• salt and pepper
• 2 tablespoons olive oil
• 2 cups chopped onions
• 2 cloves chopped garlic
• 1 large red pepper, chopped
• 1 teaspoon coriander
• 3/4 teaspoon cardamom
• 1/2 teaspoon cumin
• 1/2 teaspoon ginger
• 1/2 teaspoon cayenne pepper
• 1 dash clove
• 1 large potato, peeled,cubed
• 2 cups frozen corn
• 1 cup toasted pine nuts, for garnish

Recipe

• 1 heat oil in large pot, add onions garlic, red pepper and spices, saute until vegetables are softened, about 8-10 minutes add squash, 1 c corn, sweet potato and 6 c water, bring to boil and simmer 30 minutes using a hand blender puree soup until smooth-- (may put several batches in a regular blender) return to pot, bring to a boil.
• 2 add potato and remaining corn, simmer about 15 minutes, adding water to thin if desired season with salt and pepper, garnish with toasted pignoli (pine nuts).