• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Creamy Butternut Squash Soup

  • Recipe Submitted by on

Category: Vegetarian, Soups, Vegetables

 Ingredients List

  • 1 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

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

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.

and Friends) Typed for you by Karen Mintzias

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?