lgskis posted 01-06-99
Squash and Peanut Butter Soup
1 medium butternut squash, about 2 pounds, unpeeled
4 cups chicken broth
1 large tart apple, peeled, cored and cut into eighths
1 large onion, quartered
1/2 cup smooth peanut butter
1 teaspoon curry powder
1/2 teaspoon salt
pepper to taste
1/2 cup cream
Cut squash in 2 inch pieces, discarding seeds and stringy portion.
In large heavy pot, bring broth to boil.
Add squash, apple and onion. Reduce heat; cover and simmer 20 minutes or until squash, apple and onion are very tender.
Stir in peanut butter, and spices and stir until blended.
Remove from heat.
In a food processor, puree 2 cups soup at a time until smooth.
Return to pot, stir in cream. Heat thoroughtly.