Squash and corn chowder

This was one of my all-time favorite comfort fall soups for many years. I had the misfortune of making a double batch of it a few days before I started chemotherapy in December 1994. Though I never experienced any deleterious side-effects, the drugs did change the way foods tasted and I wasn't able to even think about this soup for six or seven years afterwards. When I make it now I do a little happy dance around the kitchen, remembering how savory, how sweet, and how soothing this is. With a small salad, you have a filling meal here. Enjoy!

Squash and corn chowder

1 medium butternut squash (about 1 ½ lbs.)
1 heaping cup chopped onion
1 celery stalk, finely diced
1 large sweet potato, peeled and diced
light vegetable stock or water
2 Tbs. butter
2 bay leaves
2 tsp. salt-free herb-and-spice seasoning mix
½ tsp. dried thyme
1 ½ to 3 cups cooked corn kernels
1 cup low-fat milk or soymilk
salt and freshly ground pepper to taste

With a sharp, knife, cut the squash across the center of the rounded part. Remove the seeds and fibers. Slice the squash in ½ inch rings, then peel each ring and chop into small dice. Place the squash dice in a large soup pot along with the chopped onion, celery, and sweet potato and add enough water or stock to cover all but about an inch of the vegetables, leaving them above water level. Bring to a boil, then add the margarine, bay leaves, and seasonings. Cover and simmer over low heat, stirring once or twice, until the squash and potatoes are tender, about 20 to 30 minutes.

With a slotted spoon, scoop out 2 heaping cups of the solid ingredients, mash them well, and stir back into the soup. Add the cooked corn kernels and enough milk or soymilk to achieve a slightly thick consistency. Season to taste with salt and pepper. Simmer over low heat for another 10 to 15 minutes. This soup may be served at once, but if time allows, let the soup stand for an hour or so before serving, then heat through as needed.