Corn and Butternut Squash Chowder

{Meatless Monday}

This is a very easy chowder to make and it has a wonderful creamy flavor (thanks to the CREAM!).
(not my photo...I completely forgot to get an finished shot!)

Here's what you need:

• 2 tablespoons vegetable oil
• 1 1/2 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 1/2 teaspoons curry powder
• Coarse salt and ground pepper
• 2 cans (14.5 ounces each) vegetable broth
• 1/2 cup heavy cream

In a large heavy pot, heat oil over medium-high; add squash and onion. Cook until onion is soft, about 6 minutes.

 Add corn and curry powder; 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 the soup until smooth. Return to pot and stir in cream; heat through over medium-low (do not boil).

See how simple?!  I love recipes that have very few instructions.  While I love to cook,  I don't love to be stuck in the kitchen every night for very long.  I tend to make my fancier meals on Sunday because we often have company.  But on the weeknights...it's all about getting in and getting OUT!!  ; )