Creamy Butternut Squash Soup

Directions

1. 1

   1 Butternut squash (1-3/4 lb) -- skin left on, -- cut into 2-inch cubes 4 1/2 c Vegetable stock or bouillon 1/2 c Raw almonds 1 1/2 ts Curry

2. 2

   Bring to a simmer over medium heat, then reduce the heat, cover and cook until the squash is tender, 15 to 20 minutes

3. 3

   Remove from the heat, and let the squash cool in the cooking water

4. 4

   Using a slotted spoon, remove the squash from the pot

5. 5

   Peel the squash, and set aside

6. 6

   Set aside the pot of cooking liquid

7. 7

   Blanch the almonds in boiling water for 30 seconds

8. 8

   Drain, and squeeze the almonds between your fingertips to remove the skins