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Squash and Peanut Butter Soup
Posted By elizabeth On August 15, 2010 @ 1:46 am In Rosh Hashana | 4 Comments
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.
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