Corn and Butternut Squash Chowder

By khojnicki

Ingredients

• 2 tbsp vegetable oil
• 1 1/2 lbs butternut squash, peeled, seeded and cut into 1" chunks
• 1 medium onion, chopped
• 1 box frozen corn kernels, thawed
• 1 1/2 tsp curry powder
• Coarse salt and pepper
• 2 cans vegetable broth
• 1/2 c heavy cream

Details

Servings 4

Preparation

Step 1

In a large heavy pot, heat oil over medium high; add squash and onion. Cook until onion is soft, about 6 mins. Add corn and curry powder; cook until curry is fragrant, about 2 mins. Season with salt and pepper. Add broth and simmer until squash is tender, about 25 mins. In a blender, blend half the soup until smooth. Return to pot and stir in cream; heat through over medium low.