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Creamy Butternut Squash & Carrot Soup

Creamy Butternut Squash & Carrot Soup
Makes 6 servings
Prep Time 20min
Cook Time 10min

Ingredients

2 (12 ounce each) packages frozen butternut squash, thawed
1 cup frozen sliced carrots, thawed
1/2 cup chopped onion
4 cups vegetable broth
1/4 cup FRENCH'S® Dijon Mustard
1 Tbsp. Honey
1/4 tsp. curry powder

Directions

COMBINE all ingredients in large saucepan. Simmer 10 minutes or until carrots are tender.
PLACE 2 cups of the soup into blender container. Cover and process on low speed until smooth. (See Note.) Transfer to bowl. Repeat with remaining soup mixture. Return all to saucepan.
SEASON with salt and pepper to taste. Heat through. If desired, serve with a dollop of sour cream or whipped cream.

Tips

Note: Caution! Soup mixture will be hot. Place kitchen towel over blender before processing. A hand-held immersion blender may be used instead of the blender.

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