Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Butternut squash (1-3/4 lb) 1/2 c Raw almonds
-- skin left on, 1 1/2 ts Curry powder
-- cut into 2-inch cubes 1/2 ts Fine sea salt
4 1/2 c Vegetable stock or bouillon 1/8 ts Freshly ground black pepper

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

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
Submitted By JR BYERS On 12-11-94

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