Creamy Butternut Squash Soup
| Yield: | 6 Servings |
| Categories: | Soups, Vegetarian, Vegetables |
| 1 | Butternut squash (1-3/4 lb) | |
| DIVIDER | -- skin left on, | |
| DIVIDER | -- 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 | |
| DIVIDER | -- (such as Granny Smith) | |
| DIVIDER | -- peeled, cored | |
| DIVIDER | -- and finely chopped |
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