4 cups vegetable stock
1 butternut squash, peeled, and cut into 2-inch pieces
1 large tart apple, cored, peeled and sliced
1 large onion, quartered
½ cup peanut butter
2 teaspoons curry powder
½ teaspoon salt ( optional if peanut butter is salted )
¼ teaspoon pepper
¾ cup pareve milk or soy milk
3 tablespoons fresh parsley, chopped, for garnish
Bring the stock to a boil in a large pan. Add squash, apple and onion. Reduce heat and simmer until vegetables are tender, about 20 minutes. Stir in peanut butter and spices.
Puree the mixture in batches in a blender or food processor until smooth.
Return to the pot and stir in the pareve milk. Add more if necessary to archive desired consistency. Garnish with chopped parsley.