Winter squash corn chowder is a healthful and heartwarming family meal. It’s creamy and lightly sweet, so it’s perfect for cold winter days! With kabocha squash, sweet potatoes, garbanzo beans, carrots, and corn – you’re packing in the vitamins and minerals!
Dice onion very small. Chop carrots and sweet potatoes into bite-sized pieces. Peel and chop squash into bite sized pieces. It may be helpful to soften squash first by heating in the oven or microwave (poke with fork and place in a safe dish for 8 minutes in the microwave or at 400* F for 20 minutes in the oven).
Heat large pot on medium-high heat, pour in oil, saute onions for 5 minutes. Add carrots, potatoes, squash, and broth. Bring to a boil and then reduce heat to medium-low to simmer for 15 minutes. Cover if you want a thin soup or leave uncovered for a thicker consistency.
Add cream cheese, beans, corn, and salt (to taste). Increase heat to high and boil for 5-10 minutes, until vegetables are tender.