*  Exported from  MasterCook  *
                        CREAMY BUTTERNUT SQUASH SOUP
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups                            Vegetarian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Butternut squash (1-3/4 lb)
                         -- skin left on,
                         -- cut into 2-inch cubes
    4 1/2   c            Vegetable stock or bouillon
      1/2   c            Raw almonds
    1 1/2   ts           Curry powder
      1/2   ts           Fine sea salt
      1/8   ts           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
   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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