Peanut butter? Yes, it adds just enough extra flavor to make this soup special. My friend made it for first days and said everyone was raving about it.

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 nondairy creamer
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 nondairy creamer. Add more if necessary to archive desired consistency. Garnish with chopped parsley.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

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