Curried Butternut Squash Soup

 

Ingredients 

1 tbsp olive oil

1 large onions, chopped

2 garlic cloves, minced

2 tbsp fresh parsley, chopped

1½ tsp curry powder

5 cups butternut squash, peeled and cubed

2½ cups vegetable or chicken flavoured broth

1½ cups organic milk or soy milk or rice milk

½ tsp salt

Pinch pepper

Chopped red pepper

Raw almonds, chopped and toasted

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Directions

1. In large saucepan, heat olive oil 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

2. Add stock and bring to a boil. Cover, reduce heat to medium-low, simmer and

cook until squash is tender.

3. Remove from heat and allow to cool.

4. In food processor or blender process soup in batches until smooth.

5. Transfer back to saucepan, stir in milk, salt, and pepper. Re-heat over medium

heat. Serve garnished with almonds and

chopped red peppers.