Creamy Butternut Squash Soup


1 butternut squash (skin on and cubed)
4 1/2 cg vegetable stock
1 1/2 t curry powder
1/2 c Raw Almonds
1/2 t Fine Sea Salt
1 Parsley Sprigs (for garnish)
1/8 t Ground Black Pepper


In a large pot, put the squash, 3 cups vegetable stock and bring to a simmer. Reduce heat and cook until squash is tender (15-20mins). Blanch almonds in a separate pot of boiling water for 30 secs and then plunge almonds in cold water, drain and squeeze between the fingers to remove from skins. Put almonds (without skins) in to a blender with the remaining stock, then blend until smooth, add the squash (removed from cooking liquid), curry powder, salt & pepper and blend until smooth. Add this mixture to the pot with the cooking liquid and stir. Season to serve.

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