Squash Sweet Potato and Corn Chowder

Ingredients

• 1 medium butternut squash (about 1 1/2 pounds)
• 2 tablespoons olive oil
• 1 large onion (finely chopped)
• 2 medium celery stalks (finely diced)
• 1 large sweet potato (peeled and diced)
• 32- ounce carton vegetable broth (or 4 cups water with 2 vegetable bouillon cubes)
• 2 bay leaves
• 2 teaspoons cumin
• 1 tablespoon salt-free seasoning blend (such as Frontier or Mrs. Dash)
• 2 1/2 to 3 cups fresh (from about 3 medium ears or frozen corn kernels)
• 1 cup rice milk (or as needed)
• Salt and freshly ground pepper to taste
• 1/4 cup minced fresh parsley (or more, to taste)
• 2 scallions (thinly sliced, for garnish)

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