CURRIED SCALLOP AND VEGETABLE CHOWDER  

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) (rutabega)
2 medium-size white potatoes (about 11 ounces), peeled, cubed
2 1/2 cups bottled clam juice (chicken/veg stock)
3 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

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.) 

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. 

4 servings