Corn and Butternut Squash Chowder

My son and friends made dinner for us this weekend, and we had leftover butternut squash and corn.  What to do?
Turn it into something else, is what I say--it is rare to have fresh corn and winter squash in the fridge at the same time, but if you find yourself in that situation, here is your solution.

• 2 tablespoons vegetable oil
• 1 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch chunks (about 5 cups)
• 1 medium onion, chopped
• 10 oz. of corn
• 1 1/2 teaspoons curry powder
• Coarse salt and ground pepper
• 28 oz. of broth
• 1/2 cup heavy cream

1. 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 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 half the soup until smooth. Return to pot and stir in cream; heat through over medium-low (do not boil).