Delicata Corn Chowder

Have you seen these adorable squashes in the supermarket lately? They’re called delicata and they are only available for a short time (at least around these parts), in early Fall. Delicata is also known as the peanut squash, Bohemian squash, or sweet potato squash—probably because when roasted its flavor is very similar to a sweet potato. Yum.

Ingredients

• 2 cups roasted delicata squash (about 2 medium-sized squash)

• 3 cups sweet, yellow corn niblets, divided (I used frozen)

• 1 medium-sized, sweet onion, diced

• 3 cups water

• 1 cup red bell pepper, diced

• ½ cup raw cashews

• 1 tsp fresh thyme1 tsp fresh rosemary

• ½ tsp ground black pepper

• ¼ tsp ground

• nutmeg

• salt to taste (optional)

Method

1. Slice the delicata squash in half, lengthwise, and scoop out the seeds (save the seeds to plant next year if you want!).

2. Lay them, cut side up on a baking tray and roast at 400° F for about 30 minutes, until tender. Let cool. When the squash is cool enough to handle, scrape out the flesh, leaving the skins behind.

3. Place the squash with the onions, 2 cups of the corn and the water in a soup pot and simmer until the onions are tender (about 20 minutes). Let the mixture cool a bit.

4. Place the cashews into a blender and blend with a small amount of the soup broth until smooth. Add the remainder of the soup and blend again until smooth.

5. Transfer back to the pot and add the remaining corn niblets, the red pepper and the herbs and spices.

6. Simmer on low for another 30 minutes. This will allow the spices to permeate the soup. It will also thicken a bit from the added cashews.

7. Add love 💗

Serves 6. Enjoy!