Great recipes and tips for the whole family
CREAMY BUTTERNUT SQUASH SOUP
1 large butternut squash, peeled, seeded and cubed or 2 (12 oz.) packages frozend butternut squash, thawed
1 cup frozen sliced carrots, thawed
1/2 cup chopped onion
4 cups vegetable broth
1/3 cup FRENCH'S® Honey Mustard
1/4 teaspoon curry powder
Combine all ingredients in large saucepan. Simmer 20 minutes or until vegetables 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 low-fat sour cream.
Tips from French's
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.