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.
delicious and easy
Is this served hot or cold?
I like it better hot. It has a lot of flavor so it can be served at room temperature but its meant to be served hot.
Pingback: How to Make an Insanely Delicious Peanut Butter Shabbat - Etzly