Instructions: Melt butter in 3-quart saucepan over medium heat; add onions. Cook onions approximately 15 minutes until golden and tender, stirring occasionally. Stir in curry powder; cook 1 minute.

Add butternut squash chunks, chicken broth, Tabasco garlic sauce and salt. Heat to boiling over high heat. Reduce heat to low; cover and simmer 20 minutes or until squash is tender, stirring occasionally. Stir in half-and-half.

Puree soup in batches in food processor or blender until smooth.

This recipe yields 4 cups.

Yield: 4 cups

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