2 T. olive oil or avocado oil
1 ½ lbs. butternut squash, peeled, seeded, and cut into 1 inch chunks (abt 5 cups)
1 medium onion, chopped
1 box (10 oz) frozen corn kernels, thawed
2 cloves of garlic, minced
1 ½ t. curry powder
coarse salt and ground pepper
2 cans chicken broth
½ c. heavy cream
1 ½ lbs. butternut squash, peeled, seeded, and cut into 1 inch chunks (abt 5 cups)
1 medium onion, chopped
1 box (10 oz) frozen corn kernels, thawed
2 cloves of garlic, minced
1 ½ t. curry powder
coarse salt and ground pepper
2 cans chicken broth
½ c. 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, abt 2 min. Season with salt and pepper. Add broth and simmer until squash is tender,
abt 25 min. In a blender, blend half the
soup until smooth. Return to pot and
stir in cream; heat through over medium-low (do not boil)
