butternut squash and corn chowder

thick and creamy, and all for rsc, thanks for giving me this great idea recipezaar

• Ready In: 1 hr 5 mins
• Serves: 6

Ingredients

• 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

Directions

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).