Vegan Butternut Squash Soup

1 butternut squash
1 acorn squash
1 32-oz. box of low sodium vegetable stock
2 cups water
2 Tbsp garam masala
1 tsp cumin
1 tsp corriander
½ cup toasted almonds, finely crushed (can also use pine nuts), reserve some for garnish
pinch of salt
pinch of black pepper

Slice the butternut squash and acorn squash in half and core out the seeds. Place squash halves face up in a greased baking dish and bake at 400° F for 45-55 minutes until soft. Squash is ready when you can easy push a fork through them. Once the squash has cooled completely peal and cub the squash and place into a large soup pot. Pour in the vegetable stock along with 2 cups of water. Brings to a boil and then reduce the heat to a simmer. Add the spices. Simmer for about 45 minutes to an hour. Use a hand held electric mixer and cream the soup until all the lumps are gone. Add the toasted and crushed almonds.

I like to serve this soup with toasted rye or pumpernickel bread. Sprinkle some of the reserved toasted and finely crushed almonds as garnish.

Makes about 4-6 servings.

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