Butternut Squash And Corn Chowder - cooking recipe

Ingredients

2 lbs butternut squash, cubed
1 sweet potato, peeled,cut cubed
6 cups water
salt and pepper
2 tablespoons olive oil
2 cups chopped onions
2 cloves chopped garlic
1 large red pepper, chopped
1 teaspoon coriander
3/4 teaspoon cardamom
1/2 teaspoon cumin
1/2 teaspoon ginger
1/2 teaspoon cayenne pepper
1 dash clove
1 large potato, peeled,cubed
2 cups frozen corn
1 cup toasted pine nuts, for garnish

Preparation

heat oil in large pot, add onions garlic, red pepper and spices, saute until vegetables are softened, about 8-10 minutes add squash, 1 c corn, sweet potato and 6 c water, bring to boil and simmer 30 minutes using a hand blender puree soup until smooth-- (may put several batches in a regular blender) return to pot, bring to a boil.
add potato and remaining corn, simmer about 15 minutes, adding water to thin if desired season with salt and pepper, garnish with toasted pignoli (pine nuts).