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In large saucepan melt butter, add onion, garlic, curry powder and red pepper and cook for about 5 mins. or until onion is soft.
Peel and seed squash. Cut into 1" cubes.
Add squash, broth, water and nutmeg to onion mixture. Bring to a boil. Cover. Reduce heat and simmer for 30 mins. or until squash is tender.
Remove from heat and stir in worcestershire sauce and peanut butter.
Process in blender half at a time adding cream until smooth. Return to saucepan and reheat. Do not boil.