The Recipe: Corn and Butternut Squash chowder from Martha Stewart.com
The Substitutions: I used a splash of milk rather than heavy cream.
The Verdict: Undeniable success! With it being so cold we've instituted a weekly soup night in our house and this was a great addition. It's your regular butternut squash soup (with the butternut being chopped and cooked in the pot rather than roasted) with some corn thrown in. The corn makes the soup really sweet and delicious. There's no curry or strong flavoring in this soup, so if you have kids who are willing to eat soup this one is a foolproof winner. I just put in a splash of milk to give a taste of creaminess, avoiding the extra calories of full cream. Either way, it's substantial enough to work on it's own (with the addition of buttery bread) as a dinner meal.
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