Creamy Butternut Squash Soup
What could be better on a cold, winter day than hot soup? My entire family loves this recipe, including my vegan daughter. You and yours will, too! Not only is it tasty, but low-cal. You can't beat that .

1 butternut squash (about 1 3/4 lbs), skin left on, cut into 2-inch cubes
4 1/2 cup vegetable or chicken stock (I use the canned stuff)
2 cloves garlic, chopped and satueed until golden in 1 Tbs olive oil (optional)
1/2 cup raw almonds
1 1/2 tsp curry powder
1/2 tsp salt
1/8 tsp freshly ground black pepper

Garnish:

parsley sprigs
1 tart apple, such as granny smith, peeled, cored, and finely chopped
Combine the squash and 3 cups of the vegetable or chicken stock in a large pot. Bring to a simmer over medium heat, then reduce the heat, cover and cook until the squash is tender, 15-20 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 it and set aside. Save the pot of cooking liquid.

Put the almonds and remaining 1 1/2 cups of stock into a blender or food processor. Blend until smooth, about one minute. Add the cooked squash, curry, salt, pepper, and garlic (if you use it) and process until smooth.

Return 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. (Freezes well, too--just hold off on the garnish until ready to serve.)

Serve with a green salad and hot rolls or bread.

December 2008