Squash Chipotle Chowder

Another winter pantry soup I created several years ago when we had a surplus of squash. This is thick and hearty but not too filling and packed with vegetables. The squash and corn give it a sweetness balanced by the lime and the heat of the chipotle. And the basic recipe can easily be converted from a southwest flavor profile to a Thai or Indian curry profile (see variations below). The recipe is vegetarian but it can easily be vegan.

Recipe:
1 Cup chopped carrots
1 Cup chopped leek or 1/2 cup chopped onion
1 Cup chopped potatoes
2 Dried Chipotles peppers

Place vegetables in a soup pot and cover with water and simmer until very tender. Remove from heat and add 3 cups cooked butternut squash (or other sweet winter squash). Let cool until safe to handle, then process in a food processer until smooth, then return to the soup pot. Stir in 1/2 chicken flavored broth powder (or real chicken broth if you prefer). Soup will be very thick at this point. Add 2 cups of milk or (or water if preferred). Add 2 cups of frozen sweet corn. Heat on low until soup is hot.

To season add:
1 tsp. coriander powder
1 tsp cumin powder
dash or two of tamari
Taste soup to determine if it is as spicy hot as you want it. If not add chipotle powder, a quarter teaspoon at time until desired heat is achieved. Stir in the juice of half a lime and cook 5 minutes more.

Variations anyone?
Of course I always have variations. This is really good with grated cheddar cheese melted in the soup. Add to the pot or if some of the diners want to avoid dairy, individuals can spinkle some cheese in the bottom of each bowl and cover with the hot soup.

Currify your soup by replacing the corinader with curry powder. You can also replace the milk with coconut milk instead of water. If using a hot curry, you may want to omit the chipotles.

Serve with whole wheat or pumpernickle bread. Also good with corn chips or corn tortillas.




Ingredient Notes:
Winter squash is easy to grow and store, as are onions, potatoes and carrots which serve as the base of the soup. Eating with the seasons, even in winter is not only possible, but provides an opportunity for creative new combinations of available ingredients.

Squash can be used as a vegetable, in desserts and sauces and makes a richly colored, flavorful soup base. Squash is also very high in Vitamins A and C, contains no fat and contains a variety of minerals.