20m
PREP TIME
10m
COOK TIME
7
INGREDIENTS
Servings: 6
Ingredients
- 2 (12 ounce each) packages frozen butternut squash, thawed
- 1 cup frozen sliced carrots, thawed
- 1/2 cup onion
- 4 cups vegetable broth
- 1/4 cup French's® Chardonnay Dijon Mustard Squeeze Bottle
- 1 tablespoon Honey
- 1/4 teaspoon curry powder
KEY PRODUCTS
INSTRUCTIONS
- 1 COMBINE all ingredients in large saucepan. Simmer 10 minutes or until carrots are tender.
- 2 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.
- 3 SEASON with salt and pepper to taste. Heat through. If desired, serve with a dollop of sour cream or whipped cream.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
