HUBBARD SQUASH SOUP (MY WAY) WITH PEANUT BUTTER ENJOY DAN:

HUBBARD SQUASH SOUP (MY-WAY) WITH PEANUT BUTTER by CHEF DAN:

Serves 10

INGREDIENTS:

2 tablespoons butter

1 large Hubbard squash, about 5-7 pounds

2 tablespoons grape-seed oil, for rubbing the inside of squash

1 onion, chopped

3 garlic cloves, minced

1 teaspoon curry powder

1/2-teaspoon crushed red pepper flakes

4 quarts chicken broth

1/2- teaspoon nutmeg

1/2- teaspoon cumin

1/4- teaspoon ground coriander

1 teaspoon Worcestershire sauce

1/2-cup peanut butter

2 tablespoons lemon juice

DIRECTIONS:               (PRE-HEAT OVEN TO 375 DEGREES)

1.     With a small ax, chop Hubbard squash into 6 pieces.

2.     Remove seeds and pulp.

3.     Add 2 tablespoon oil to inside of squash.

4.     On a cookie sheet lie squash upside down and bake for about 45 minutes.

5.     Set aside and let cool.

6.      When cool scoop out cooked squash and set aside.

7.     Melt the butter in a stock pot over medium-heat.

8.     Stir in onions, garlic, curry powder, cumin, coriander, and crushed red pepper flacks.

9.     Cook about 7-9 minutes.

10.                        Stir in chicken stock bring to a boil, reduce heat and simmer for 5 minutes.

11.                        Remove from heat and stir in lemon juice, nutmeg, Worcestershire sauce and peanut butter.

12.                        Puree the soup using an immersion blender and blend until smooth.

13.                        Return heat to simmer and cook 20 minutes.  ENJOY DAN:  BON-APPETITE: