Butternut Squash Soup

Name: Butternut Squash Soup
Ingredients: 2 1/2 lb. squash, peeled and seeded; 1 Tbsp. margarine; 1 medium onion, chopped; 1 clove garlic, minced; 1/2 tsp. curry; 1/8 tsp. crushed red pepper (optional); 3 (10 3/4 oz.) cans chicken broth; 1 c. water; 1/4 tsp. nutmeg; 1 tsp. Worcestershire sauce; 1 Tbsp. creamy peanut butter; 1/2 c. cream or evaporated milk

12 ingredients

11 steps

Ingredients

2 1/2 lb. squash, peeled and seeded
1 Tbsp. margarine
1 medium onion, chopped
1 clove garlic, minced
1/2 tsp. curry
1/8 tsp. crushed red pepper (optional)
3 (10 3/4 oz.) cans chicken broth
1 c. water
1/4 tsp. nutmeg
1 tsp. Worcestershire sauce
1 Tbsp. creamy peanut butter
1/2 c. cream or evaporated milk

Directions

1

Saute onion until wilted.
2

Add garlic.
3

Cut squash into 1-inch cubes.
4

Put into soup pot.
5

Add chicken broth, water and nutmeg; boil until squash is tender.
6

Remove from heat.
7

Add curry and pepper; stir.
8

Stir in Worcestershire sauce and peanut butter. Whirl mix in blender or food processor, adding cream or evaporated milk.
9

Reheat.
10

Makes 2 1/2 quarts.
11

Freezes well.