Butternut Squash & Corn Chowder

Butternut Squash and Corn chowder

2 T vegetable oil
1 1/2 pounds butternut squash, peeled, seeded and cut into 1 inch chunks (about 5 cups)
1 medium onion, chopped
10 oz frozen corn, thawed
1 1/2 t curry powder
coarse salt and pepper
2 cans (14.5 oz each) vegetable broth
1/2 cup heavy cream

In a large heavy pot, heat oil over med-high heat. Add squash and onion. Cook until onion is soft, about 6 minutes. Add corn and curry powder and cook until curry is fragrant, about 2 minutes. Season with salt and pepper. Add broth and simmer until squash is tender, about 25 minutes. In a blender, blend half of the soup until smooth. Return to pot and stir in cream. Heat through but do NOT let it boil.