Butternut Squash & Corn Chowder

Preparation info

  • Serves


    • Difficulty


Appears in

The New Kosher

The New Kosher

By Kim Kushner

Published 2015

  • About

Creamy but chunky, this soup combines roasted butternut squash, lots of golden onions, and crunchy corn kernels. It comes together in three quick steps and freezes well. Keep the corn kernels frozen until you’re ready to add them to the soup.


  • 3 large yellow onions, diced
  • 1 large butternut squash, about 2 lb (1


Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

Place the onions, butternut squash, and thyme on the prepared baking sheet. Drizzle them with the oil, use your hands to toss together, and then spread in an even layer.