Colombian Ahuyama Soup

• 2 tablespoons butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon curry powder
• 1/4 teaspoon red pepper flakes
• 4 1/2 quarts chicken broth
• 2 1/2 pounds butternut squash, peeled and cubed
• 1/4 teaspoon ground nutmeg
• 1 teaspoon Worcestershire sauce
• 1 tablespoon creamy peanut butter
• 1/2 cup light cream
• 1/4 cup chopped fresh parsley

1. Melt the butter in a large pot over medium heat.
2. Stir in the onion, garlic, curry powder, and red pepper flakes.
3. Cook until the onion has turned translucent, 5 to 8 minutes.
4. Stir the chicken stock and squash into the onion mixture.
5. Simmer the soup over medium heat until the squash is tender when pierced with a fork, about 20 minutes.
6. Turn off the heat, and stir in the nutmeg, Worcestershire sauce, and peanut butter.
7. Transfer the mixture in batches to a blender or food processor; blend until smooth, slowly pouring in the cream.
8. Reheat soup if necessary, but do not boil.
9. Serve garnished with parsley.

butter, onion, garlic, curry powder, red pepper, chicken broth, butternut squash, ground nutmeg, worcestershire sauce, peanut butter, light cream, parsley

Taken from allrecipes.com/recipe/colombian-ahuyama-soup/ (may not work)