Butternut Squash Soup - cooking recipe

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

Preparation

Saute onion until wilted.
Add garlic.
Cut squash into 1-inch cubes.
Put into soup pot.
Add chicken broth, water and nutmeg; boil until squash is tender.
Remove from heat.
Add curry and pepper; stir.
Stir in Worcestershire sauce and peanut butter. Whirl mix in blender or food processor, adding cream or evaporated milk.
Reheat.
Makes 2 1/2 quarts.
Freezes well.