Corn and Butternut Squash Chowder

INGREDIENTS

2 tbsp

vegetable oil

1 1/2 lb

butternut squash, peeled, seeded, and cut into 1-inch chunks (about 5 cups)

medium onion, chopped

box (10 ounces) frozen corn, thawed

1 1/2 tsp

curry powder

Kosher salt and ground pepper

2 cans

each) vegetable broth

1/2 cup

heavy cream

Garnish: sour cream, Greek yogurt, chives