2 (12 ounce each) packages frozen butternut squash, thawed
1 cup frozen sliced carrots, thawed
1/2 cup onion
4 cups vegetable broth
1/3 cup FRENCH'S® Honey Mustard
1/4 tsp. curry powder
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 low-fat sour cream.
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.