Harvest Squash Chowder
-3 cups butternut squash, chopped (one squash should yield at least this much)
-2 green apples, cored/peeled/chopped
-1 sweet onion, diced
-1 green bell pepper, diced
-2 tablespoons butter or margarine
-1 cup frozen corn niblets
-1 teaspoon marjoram flakes
-2 (2 lb) boxes or 4 (14 oz) cans chicken broth
-1 teaspoon ginger
-1/2 teaspoon nutmeg
-2 or 3 tablespoons brown sugar
Begin by chopping a butternut squash into smallish chunks (about 3/4 inches in size). You’ll use about 3 cups of chopped squash for this recipe. Set aside the chopped squash and core and peel two green apples. Chop the apples into pieces about the same size as the squash. Add them to the squash and keep aside.
Next, dice sweet onion and green bell pepper into small pieces. Preheat a large soup pot to medium heat with a dollop of butter in the bottom. Throw in the onion and green pepper pieces, saute for a couple of minutes (not too long). Add in a couple handfuls (about 1 cup) frozen corn niblets.
Sprinkle marjoram flakes over the simmering onion mixture and stir.
Pour chicken broth into mixture and increase heat to medium-high. Stir in squash and apple chunks. Add ginger and nutmeg; stir. Simmer uncovered for 30-45 minutes or until squash is softened and liquid is reduced.
About five minutes before serving, turn off the burner heat and stir in a small handful of brown sugar.
Ladle into bowls and serve with warm bread and apple butter. Refrigerate or freeze leftovers.