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  Recipe Home » Soups » Creamy Butternut Squash Soup
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  Creamy Butternut Squash Soup
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 295
Ingredients:
1 Butternut squash (1-3/4 lb) - skin left on, - cut into 2-inch cubes
4 1/2 cup Vegetable stock or bouillon
1/2 cup Raw almonds
1 1/2 tsp Curry powder
1/2 tsp Fine sea salt
1/8 tsp Freshly ground black pepper

MMMMMFOR GARNISH

Parsley sprigs
1 Tart apple - (such as Granny Smith) - peeled, cored - and finely chopped
Instructions:
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 1-1/2 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
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