Corn & Butternut Squash Chowder

My new favorite soup is Corn & Butternut Squash Chowder by Martha Stewart. I made this soup a few days ago with some Butternut Squash we got in our CSA share. It was sooo good! Just finished the last of it tonight for dinner. I didn't put any curry in it because I didn't want it to be too spicy for the kids and it still came out great! This recipe doubles easily if you have a large crowd.

Serves 8
Ingredients:

• 2 tbsp. Olive oil 
• 1 1/2 lbs. butternut squash, peeled, seeded, and cut into 1-inch chunks (about 5 cups) 
• 1 medium onion, chopped 
• 1 bag (32 ounces) frozen corn, thawed 
• 1 1/2 tsp. curry powder 
• Coarse salt and ground pepper 
• 32 oz. vegetable broth 
• 1 c. heavy cream 
• 1 c. whole milk
• 1 c. water
• 2 cans creamed style corn

Directions:
In a large heavy pot, heat oil over medium-high; add squash and onion. Cook until onion is soft, about 6 minutes. Add thawed 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 the soup until smooth. Return to pot and stir in cream, milk, water, and creamed corn. Heat through over medium-low (do not boil).