6 scallions, finely chopped
1 clove garlic, minced
1/4 c. fresh parsley, chopped
1/2 tsp. dried basil
2 lbs. butternut squash, peeled, seeded, cubed (can also use frozen package, for shortcut)
1 can (14 oz.) plum tomatoes, drained
4 c. vegetable broth
1/2 tsp. ground allspice
1/4 tsp. ground mace
Pinch of fresh grated nutmeg
2 tsp. curry powder
Salt & pepper
1 c. of milk (optional)
Melt butter in a large saucepan over medium low heat. Add scallions. Cook 2 minutes.
Add garlic, parsley and basil. Cook 5 minutes, stirring occasionally.
Add squash, toss to coat. Add tomatoes and broth,
allspice, mace and nutmeg. Heat to boiling. Reduce heat.
Simmer covered 1 hour or until vegetables are soft. Puree soup in batches in a blender (or use a hand mixer), being careful - hot liquid will expand. Stir in curry powder and milk, if desired. Serves 6 to 8.
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