Corn and Butternut Squash Chowder
Ingredients
- 2 tablespoons vegetable oil
- 1 ½ pounds butternut squash, peeled, seeded, and cut into 1-inch chunks (about 5 cups)
- 1 medium onion, chopped
- 1 box (10 ounces) frozen corn, thawed
- 1 ½ teaspoons curry powder
- Coarse salt and ground pepper
- 2 cans (14.5 ounces each) vegetable broth
- ½ cup heavy cream
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