Clean, cube and peel squash. Place squash, broth, apple and onion in a heavy saucepan; bring to a boil. Reduce heat and simmer until veggies and apples are tender, about 20 minutes. Stir in curry powder, nutmeg, Worcestershire sauce and peanut butter. Simmer 20 minutes to blend.
Remove from heat. Stir in chili powder and salt. In a blender, puree 2 cups of mixture at a time until all of the mixture is smooth. Return to pan. Stir in half and half. Heat through over very low heat. Serve immediately. Garnish with chopped parsley, if desired.
By Robin from Washington, IA
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