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Creamy Butternut Squash Soup

This rich, creamy soup is perfect for fall, either as a starter or a main dish.
Servings: 12
Author: Jennifer Locklin


  • 2 large leeks white part only, cleaned and sliced
  • 2 ribs of celery chopped
  • 2 Tbsp butter
  • 2 butternut squash peeled, seeds removed, chopped
  • 3 tart green apple peeled, cored, chopped
  • 12 cups chicken broth
  • 1 cup heavy cream
  • 1 tablespoon creamy peanut butter
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon curry powder
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne pepper to taste
  • S&P to taste


  • In a Dutch oven or large saucepan, over medium-high heat, melt butter, but do not brown. Add the leeks and celery and sauté for 5 minutes. Stir often to wilt vegetables, do not brown them.
  • Once vegetables are tender, add squash, apple, and broth. Bring to boil. Cover, turn the heat down to a simmer and cook for 30 minutes or until squash and carrots soften. Remove pot from heat and add peanut butter. Puree with a stick blender until smooth.
  • Stir in cream, Worcestershire, and seasonings. Season to taste with salt and pepper.
  • If soup is too thick, slowly stir in additional water or chicken broth until the desired consistency is reached.