SPICY CURRIED SQUASH SOUP

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Owner/Copyright: 1996 PIL

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Servings: about 6 servings (7 cups)

Prep Time: 5

Cook Time: 10

INGREDIENTS:

1/2 cup chopped onion

1 tablespoon butter or olive oil

3/4 teaspoon curry powder

2 (12 ounce each) packages frozen butternut squash, thawed

4 cups vegetable broth

1 cup frozen sliced carrots, thawed

3 to 4 tablespoons FRANK'S® REDHOT® Cayenne Pepper Sauce

DIRECTIONS:

Sauté onion in butter in large saucepan until tender. Stir in curry powder and cook 1 minute. Add remaining ingredients; 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.

Heat through. If desired, serve with a dollop of sour 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.