Yummy Fall Butternut Squash Soup
Creamy (curried) Butternut Squash Soup
1 butternut squash (about 1 3/4 lbs), peeled and cut in 2 inch cubes.
4 1/2 cups vegetable stock
1/2 cup blanched almonds
1 1/2 tsp. curry powder
1/2 tsp. sea salt
1/8 tsp. black pepper
Put squash cubes and 3 cups of stock in large pot. Bring to simmer over med. heat, then reduce heat, cover and cook until squash is tender, 15-20 min. Remove from heat and let squash cool in cooking water.
Put the blanched almonds and the remaining 1 1/2 cups of stock into a blender. Blend until smooth, about 1 minute. Add the cooked squash, curry, salt and pepper. Blend until smooth.
Add the squash mixture to the pot of cooking liquid and bring just to a simmer over med. heat. Serve hot.
*This is the original recipe. To make it thicker, I cook the squash in the 3 cups and then use 1 1/2 cups of THAT cooking liquid to blend with the almonds, instead of 'the remaining 1 1/2 cups of stock.'
**If you want less curry or spice, I'd reduce the amount it calls for. You can really taste it in the original.
***Blanched almonds are without the skins. They look white in the bag or container and are usually cut up in some way. It usually says right on it that they are blanched.
****This is totally vegan-the blended almonds make their own type of milk, which makes it creamier.
Enjoy!
1 butternut squash (about 1 3/4 lbs), peeled and cut in 2 inch cubes.
4 1/2 cups vegetable stock
1/2 cup blanched almonds
1 1/2 tsp. curry powder
1/2 tsp. sea salt
1/8 tsp. black pepper
Put squash cubes and 3 cups of stock in large pot. Bring to simmer over med. heat, then reduce heat, cover and cook until squash is tender, 15-20 min. Remove from heat and let squash cool in cooking water.
Put the blanched almonds and the remaining 1 1/2 cups of stock into a blender. Blend until smooth, about 1 minute. Add the cooked squash, curry, salt and pepper. Blend until smooth.
Add the squash mixture to the pot of cooking liquid and bring just to a simmer over med. heat. Serve hot.
*This is the original recipe. To make it thicker, I cook the squash in the 3 cups and then use 1 1/2 cups of THAT cooking liquid to blend with the almonds, instead of 'the remaining 1 1/2 cups of stock.'
**If you want less curry or spice, I'd reduce the amount it calls for. You can really taste it in the original.
***Blanched almonds are without the skins. They look white in the bag or container and are usually cut up in some way. It usually says right on it that they are blanched.
****This is totally vegan-the blended almonds make their own type of milk, which makes it creamier.
Enjoy!
