Colombian Ahuyama Soup

Ingredients

• 2 tablespoons butter 
• 2.5 pounds butternut squash cubed peeled
• 4.5 quarts chicken broth 
• 1 tablespoon creamy peanut butter 
• 0.5 teaspoon curry powder 
• 0.3 cup parsley fresh chopped
• 2 cloves garlic minced
• 0.3 teaspoon nutmeg 
• 0.5 cup cream light
• 1  onion chopped
• 0.3 teaspoon pepper red
• 1 teaspoon worcestershire sauce 

Equipment

• food processor
• pot
• blender

Directions

1. 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.
2. 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.
3. 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.
4. Serve garnished with parsley.