Curried Butternut Squash Soup

From:  CCNM’s Simply Healthy Cookbook, 2002

1 Tbsp. butter

2 large onions, chopped

2 garlic cloves, minced

2 Tbsp. fresh parsley, chopped

1 ½ tsp. curry powder

5 cups butternut squash, peeled and cubed

2 ½ cups vegetable or chicken/turkey broth

1 ½ ups organic milk or soymilk

½ tsp. salt

Pinch pepper

Optional: chopped red pepper, raw almonds chopped and toasted

In a large saucepan, melt butter over medium heat. Add onion, garlic and curry powder. Cook, stirring frequently, about 8 minutes or until onions are soft. Add squash and continue stirring for 2 minutes. Add stock and bring to a boil. Cover, reduce heat to medium-low, simmer and cook until squash is tender. Remove from heat and allow to cool. In food processor or blender process soup in batches until smooth. Transfer back to saucepan, stir in milk, salt and pepper. Re-heat over medium heat. Serve garnished with almonds and chopped red peppers.

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