Butternut Squash Soup

x 1

Vegetarian
Soup
Dairy-Free

Ingredients

  • 1 tbsp butter
  • onion med.
  • 1 clove garlic crushed
  • 1/2 tsp curry powder
  • crushed red pepper pinch
  • 2 1/2 lbs butternut squash
  • 3 (284 ml) cans chicken broth undiluted
  • 1 c. water
  • 1/4 tsp ground nutmeg
  • 1 tsp worcestershire sauce
  • 1 tbsp creamy peanut butter
  • 1/2 c. whipping cream

Preparation

  1. In large saucepan melt butter, add onion, garlic, curry powder and red pepper and cook for about 5 mins. or until onion is soft.
  2. Peel and seed squash. Cut into 1" cubes.
  3. 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.
  4. Remove from heat and stir in worcestershire sauce and peanut butter.
  5. Process in blender half at a time adding cream until smooth. Return to saucepan and reheat. Do not boil.