Corn and Butternut Squash Chowder

Ingredients

• 2 tablespoons vegetable oil 
• 1.5 pounds butternut squash peeled seeded cut into 1-inch chunks ( 5 cups)
• 1 medium onion chopped
• 10 ounces corn frozen thawed
• 1.5 teaspoons curry powder 
• 1 serving coarse mustard 
• 29 ounces vegetable stock canned
• 0.5 cup cup heavy whipping cream 

Equipment

• pot
• blender

Directions

1. In a large heavy pot, heat oil over medium-high; add squash and onion. Cook until onion is soft, about 6 minutes.
2. Add corn and curry powder; cook until curry is fragrant, about 2 minutes. Season with salt and pepper.
3. 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).