Vegetables : Curried Butternut Bisque

• 2 tablespoons butter or margarine
  
• 1 large onion, halved and sliced
  
• 1 1/2 teaspoons curry powder
  
• 1 medium butternut squash, peeled, seeded and cut up (about 4 cups)
  
• 1 (14 1/2-ounce) can chicken broth
  
• 2 teaspoons TABASCO® brand Garlic Pepper Sauce
  
• 1/4 teaspoon salt
  
• 1/2 cup half-and-half
  

Melt butter in a 3-quart saucepan over medium heat; add onions and cook 15 minutes or 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.

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

Makes about 4 cups, or 4 servings.