Recipe information
Yield
4 servings
Ingredients
2 tablespoons (1/4 stick) butter
1 1/2 cups chopped onion
2 tablespoons chopped peeled fresh ginger
2 1/2 cups 1/2-inch cubes peeled butternut squash (from 1 1/2- to 1 3/4-pound squash)
2 medium-size white potatoes (about 11 ounces), peeled, cubed
2 1/2 cups bottled clam juice
2 teaspoons curry powder
1 cup 1/2-inch cubes zucchini
1/4 cup unsweetened coconut milk or whipping cream
1 pound bay scallops
Chopped fresh cilantro
Preparation
Step 1
Melt butter in heavy large saucepan over medium-high heat. Add onion and ginger and sauté 2 minutes. Add squash, potatoes, clam juice and curry powder. Bring to boil. Reduce heat to medium-low, cover and simmer until potatoes are tender, about 15 minutes. Puree 2 cups of soup in blender. Return to pot. (Can be made 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated.)
Step 2
Add zucchini and coconut milk to pot. Simmer soup uncovered until zucchini is just tender, about 5 minutes. Add scallops and simmer until just opaque in center, about 5 minutes. Season with salt and pepper. Ladle chowder into bowls; sprinkle with cilantro.
