Corn and Butternut Squash Chowder

Recipe found on marthastewart.com

Serves 4

Ingredients:

2 Tbsp. vegetable oil

1 1/2 lbs. butternut squash, peeled, seeded and cut into 1″ chunks (about 5 cups)

1 medium onion, chopped

1 box (10 oz.) frozen corn, thawed

1 1/2 tsp. curry powder

Coarse salt and ground pepper

2 cans (14.5 oz. each) vegetable broth

1/2 cup heavy cream

Directions:

In a large heavy pot, heat oil over medium-high; add the squash and onion. Cook until onion is soft, about 6 minutes. Add the corn and curry powder; cook until curry is fragrant, about 2 minutes. Season with salt and pepper. Add the broth and simmer until squash is tender, about 25 minutes. In a blender, blend half the soup until smooth. Return to pot and stir in cream; heat through over medium-low (do not boil).