Corn and Butternut Squash Chowder

2 tablespoons Canola 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 The Delicious Dietitian Thai spice blend 

Ground pepper

2 cans (14.5 ounces each) no sodium added vegetable broth

1/2 cup half and half 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 spice blend; cook about 2 minutes. Season with 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).

Serve with a green salad and whole wheat crusty bread.