Wild Rice & Squash Chowder

    1 1/2 lbs butternut squash, peeled, seeded, cut in bite-size pieces
    1 medium onion, chopped
    2 tbsp canola oil
    2 tbsp curry powder
    1 pkg (32 oz) vegetable broth
    1 box (10 oz) frozen Green GiantĀ® NibletsĀ® Corn & Butter Sauce,
    prepared as directed on pkg
    1/2 cup finely diced red pepper
    2 cups cooked wild rice
    1/2 cup heavy cream
    1/4 cup finely chopped cilantro
    salt and pepper to taste

In large saucepan, saute squash and onion in oil. Stir in curry
powder; cook 2 minutes. Stir in broth; simmer until squash is
tender, approximately 25 minutes. Remove from heat. Transfer to
blender; blend until smooth. Return to saucepan, stir in remaining
ingredients. Heat through; do not boil.

6-8 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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