Butternut Oyster Stew

Boil squash cubes in some water for 5 minutes or until tender. Immediately scoop squash into a bowl of ice water and allow to cool to room temperature or cooler. Drain and set aside. Mix cornstarch with the 1/4 cup water until lumps are gone; set aside. In large pot over medium heat, sauté peppers, garlic and shallots in 2 tablespoons olive oil until tender. Add milk, remaining olive oil, parsley, and Worcestershire. Stir frequently until mixture is almost boiling. Add squash and cornstarch mixture; continue cooking and stirring. When mixture is nearly boiling, add oysters and their liquid to pot. Season with salt, pepper, and cayenne pepper. Stir until oysters curl at edges. Turn off heat and let soup stand for 5-10 minutes. Stir and serve.