Squash Sweet Potato and Corn Chowder recipes

Ingredients

• 1 medium butternut squash (about 1½ 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)
• 2½ to 3 cups fresh (from about 3 medium ears) or frozen corn kernels
• 1 cup rice milk, or as needed
• salt
• freshly ground pepper
• ¼ cup minced fresh parsley, or more, to taste
• 2 scallions, thinly sliced, for garnish

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