Recipe Category: Soups/Salads

Diet Types: gluten-free, vegetarian
Makes 3 cups

6-oz. butternut squash
1 ½ oz. sunflower seeds, raw
2 tsp. maple syrup
½ tsp. curry
pinch of cinnamon
3 oz. celery, chopped
½ cup sweet corn kernels
½ cup Nu-World Amaranth Snackers- chili lime

Preheat oven to 400°F. Cut squash in half. Remove the seeds and discard them. Place in a baking pan cut side down, with 1/3 inch water. Bake for 40 minutes in the oven. When cooled, remove the skin and place the squash in a blender along with the remaining ingredients except for chili lime snackers, celery, and 2 cups of water. Blend until smooth; add the celery. Mix well. Transfer to medium saucepan. Cook over low heat for about 20 minutes or until thoroughly heated.

Inspired by The Vegetarian Handbook, by Garry Null