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