“Wonderful, tummy-satisfying soup! Actually, I haven't made it myself yet, but a good friend of mine made it for us and I asked for the recipe. She didn't blend the entire cooked ingredients at one time, so I had a small bowl without the heavy cream. I liked it even better! Hope you enjoy it as much as I!”
READY IN:
1hr 15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Clean, cube and peel squash. Place squash, broth, water and nutmeg in a heavy saucepan. Cover and bring to a boil. Reduce heat and boil gently until squash is tender, about 15 minutes.
  2. Melt butter in a small skillet. Saute onion, curry powder, cayenne and garlic for 3 to 4 minutes. Remove from heat.
  3. When squash is tender, add onion mixture to saucepan and simmer for 10 minutes. Remove from heat. Add Worcestershire sauce and peanut butter.
  4. Pour soup into blender, add cream and process until smooth. Reheat to serve, adjusting seasonings with salt and pepper if necessary.
  5. Enjoy!

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