Recipe - Creamy Butternut Squash Soup

1 Butternut squash (1Three fourths lb)
skin left on,
cut into 2inch cubes
4 One half cup Vegetable stock or bouillon
One half cup Raw almonds
1 One half teaspoon Curry powder
One half teaspoon Fine sea salt
1/8 teaspoon Freshly ground black pepper

FOR GARNISH
Parsley sprigs
1 Tart apple
(such as Granny Smith)
peeled, cored
and finely chopped

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 1One half 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