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 Giant® Niblets® 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.

Recipe compliments of the Minnesota Cultivated Wild Rice Council