Fun Fall Recipe

About 5 years ago John-David and I attended a conference at the Stein Ericksen Lodge. They had this really fancy dinner one night which included Butternut squash soup. It was so good. It was like Fall in a bowl. Over the past couple of years I have tried to make the soup from recipes I have found online. Last night I made it and I didn't think my kids would even want it but they loved it. Jackson ate a bowl once at dinner and then again when dad got home. I have seen recipes for this that include a green apple which look fun too. Maybe I'll add it next time I make it. Give it this recipe a try...you might really like it. 

Butternut Soup

1 tbsp  butter

1 med. onion, chopped finely (3/4) cup

1 sm. clove of 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 cup water

1/4 tsp nutmeg

1 tsp Worcestershire sauce

1 tbsp creamy peanut butter

1/2 cup whipping cream

In 8 inch skillet, heat the butter; gently cook the onions, 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 blender whirl mixture, half at a time and add cream, until smooth. Reheat. Makes almost 2 1/4 quarts.