Total Calories: 443
In a small skillet, melt butter and gently cook onion, garlic, curry powder, and red pepper until wilted (not brown). Peel and seed squash and cut into 1-inch cubes (for even cooking).
In a large pot, mix squash, broth, water, and nutmeg. Bring to a boil. Add onion mixture and boil gently, covered, until squash is very tender. Remove from heat and stir in peanut butter and Worcestershire.
Purée mixture in a blender, then add cream. Stir thoroughly. Reheat on low, if necessary.
Fun Fact: The awesome Christ the Redeemer statue in the harbor in Rio de Janeiro, Brazil, is 130 feet tall and 98 feet wide and is considered the second largest art deco statue in the world. It is made of reinforced concrete and soapstone, and was constructed between 1922 and 1931.
The left arm of the statue points to Rio de Janeiro’s north zone, the right to the south zone. This saintly perch offers spectacular views of Ipanema, the Maracana soccer stadium, and the Serra do Órgãos mountain range. It takes about 220 steps to see the statue up close.
Christ with his arms open is symbolic of the love Christ had for one and all. From the statue, one derives the meaning that He seems to embrace everyone who comes to Him.
This Butternut Squash Soup recipe is from the Recipe Hall of Fame One Dish Wonders Cookbook. Download this Cookbook today.
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