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.