1 tbsp. butter
1 med. onion, chopped med.-fine (3/4 c.)
1 sm. clove garlic, minced
1/2 tsp. curry powder
1/8 tsp. crushed dried red pepper
2 1/2 lbs. butternut squash
3 cans (10 3/4 oz. each) chicken broth, undiluted
1 c. water
1/4 tsp. nutmeg
1 tsp. Worcestershire sauce
1 tbsp. creamy peanut butter
1/2 c. whipping cream

In 8 inch skillet, heat the butter; gently cook the onion, garlic, curry powder and red pepper until onion is wilted. Pare and seed squash; cut into 3/4 to 1 inch cubes. There should be about 5 1/2 cups.

Into a large saucepan turn the squash, broth, water and nutmeg; bring to a boil. Add onion mixture and boil gently, covered, until squash is very tender. Remove from heat; stir in Worcestershire and peanut butter.

In an electric blender whirl mixture, half at a time and adding cream, until smooth. Reheat. Makes almost 2 1/4 quarts.