Ingredients
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2 tablespoons butter
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1 onion, chopped
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2 cloves garlic, minced
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½ teaspoon curry powder
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¼ teaspoon red pepper flakes
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4 ½ quarts chicken broth
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2 ½ pounds butternut squash, peeled and cubed
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¼ teaspoon ground nutmeg
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1 teaspoon Worcestershire sauce
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1 tablespoon creamy peanut butter
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½ cup light cream
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¼ cup chopped fresh parsley
Directions
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Melt the butter in a large pot over medium heat. Stir in the onion, garlic, curry powder, and red pepper flakes. Cook until the onion has turned translucent, 5 to 8 minutes.
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Stir the chicken stock and squash into the onion mixture. Simmer the soup over medium heat until the squash is tender when pierced with a fork, about 20 minutes. Turn off the heat, and stir in the nutmeg, Worcestershire sauce, and peanut butter. Transfer the mixture in batches to a blender or food processor; blend until smooth, slowly pouring in the cream. Reheat soup if necessary, but do not boil. Serve garnished with parsley.
Nutrition Facts (per serving)
| 88 | Calories |
| 3g | Fat |
| 15g | Carbs |
| 2g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 88 | |
| % Daily Value * | |
| Total Fat 3g | 4% |
| Saturated Fat 2g | 9% |
| Cholesterol 6mg | 2% |
| Sodium 35mg | 2% |
| Total Carbohydrate 15g | 6% |
| Dietary Fiber 3g | 10% |
| Total Sugars 3g | |
| Protein 2g | 4% |
| Vitamin C 27mg | 30% |
| Calcium 63mg | 5% |
| Iron 1mg | 6% |
| Potassium 445mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
