Melt butter in a large pot over medium heat.

Add onion, garlic, curry powder, and red pepper flakes to the pot.

Cook until the onion is translucent, about 5-8 minutes.

Pour chicken stock and add cubed butternut squash to the pot.

Bring to a simmer and cook until the squash is tender, around 20 minutes.

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

Transfer the soup in batches to a blender or food processor.

Blend until smooth, gradually adding the light cream.

Reheat the soup if needed, being careful not to boil.

Garnish with fresh parsley before serving.