Creamy butternut squash soup
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Creamy butternut squash soup
  Squash    Soups    Vegetarian    Vegan  
Last updated 6/12/2012 1:02:36 AM. Recipe ID 26224. Report a problem with this recipe.
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      Title: Creamy butternut squash soup
 Categories: Soups, Vegetarian, Vegan
      Yield: 6 Servings
 
      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

MMMMM------------------------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 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.
  




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Recipe ID 26224 (Apr 03, 2005)

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