2-1/2 pounds butternut squash, (4 cups cooked)
1 medium onion, chopped
1 tablespoon margarine
1/2 teaspoon curry powder
1/4 teaspoon nutmeg
1 teaspoon Worcestershire sauce
1 tablespoon smooth peanut butter
1 quart chicken broth
1/2 cup 2% low-fat milk
salt, to taste
red pepper, to taste
Prepare squash by washing, cutting in half lengthwise, removing seeds, and placing cut side down in a flat baking dish with about 1/2 inch salted water. Bake in preheated 400 deg. oven until soft (about 40 minutes); cool slightly. Sauté onion in butter until limp. Spoon cooked squash from skin, and place in food processor or blender with all ingredients except milk. Add only enough chicken broth to fill blender or processor. Blend until smooth; turn into soup pot; add remaining ingredients. Taste for possible addition of salt and pepper. Heat to serve.
Serves 6-8.