Butternut Squash Soup

Serves: 7
Total Calories: 443


1 tablespoon butter
1 medium onion, finely chopped
1 small garlic clove, minced
1/2 teaspoon curry powder
1/6 - 1/8 teaspoon dried red pepper or seeds (crushed)
2 1/2 pounds butternut squash
3 3/4 cups chicken broth
1 cup water
1/4 teaspoon nutmeg
1 tablespoon creamy peanut butter
1 teaspoon Worcestershire sauce
1/2 cup heavy cream


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.

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Nutritional Facts:

Serves: 7
Total Calories: 443
Calories from Fat: 103

This Butternut Squash Soup recipe is from the Recipe Hall of Fame One Dish Wonders Cookbook. Download this Cookbook today.

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