Enjoy the comfort of this creamy butternut squash soup. Healthy, tasty easy with a bit of mustard for added flavor.
Creamy Butternut Squash Soup
Servings
6 Servings
Ingredients
- 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
Instructions
- 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 if desired.
- 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.
- Source: FRENCH’S®
made this soup today as its going to be very cold here tonight. i left off the curry as my family does not like the taste. I tasted the soup its so creamy and tasty.
i never use carrots in my butternut squash soup – just the squash. I also add garlic cloves. I use an emersion blender so i wont have to use the food processor or blender. I also use cream in it at the end
Made this for dinner last week and everyone loved it. I added a couple pats of pareve margarine. I used the frozen squash and carrots as mentioned. In order to get a smoother texture, I put the soup through cheesecloth.
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