Creamy butternut squash soup

6 servings

Ingredients

Quantity Ingredient
1 Butternut squash (1-3/4 lb) skin left on, cut into 2-inch cubes
4½ cup Vegetable stock or bouillon
Parsley sprigs
1 Tart apple (such as Granny Smith)
½ cup Raw almonds
1½ teaspoon Curry powder
½ teaspoon Fine sea salt
⅛ teaspoon Freshly ground black pepper peeled, cored and finely chopped

Directions

FOR GARNISH

Put the squash and 3 cups of the vegetable stock in a large pot.

Bring to a simmer over medium heat, then reduce the heat, cover and cook until the squash is tender, 15 to 20 minutes. Remove from the heat, and let the squash cool in the cooking water.

Using a slotted spoon, remove the squash from the pot. Peel the squash, and set aside. Set aside the pot of cooking liquid.

Blanch the almonds in boiling water for 30 seconds. Drain, and squeeze the almonds between your fingertips to remove the skins.

Compost or discard the skins.

Put the blanched almonds and the remaining 1-½ cups vegetable stock into a blender. Blend until smooth, about 1 minute. Add the cooked squash, curry, salt, and pepper and process until smooth.

Add the squash mixture to the pot of cooking liquid, and bring just to a simmer over medium heat.

Serve hot, garnished with parsley sprigs and the apple.

Source: May All Be Fed - by John Robbins (including recipes by Jia Patton and Friends) Typed for you by Karen Mintzias Submitted By JR BYERS On 12-11-94

Related recipes