Butternut Squash Soup

Total Time: 2 hrs Preparation Time: 1 hr 30 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 4 lbs butternut squash
• 3 tablespoons oil
• 4 large leeks, part only chopped
• 2 large carrots, sliced thin
• 2 tablespoons ginger, minced
• 10 cups chicken broth or 10 cups vegetable broth
• 1/2 lb tofu, extra soft
• 2 teaspoons salt

Recipe

• 1 early in the day: cut the squash in half. bake in a shallow pan with cut sides up at 375 f for about an hour until the flesh is soft. allow to cool.
• 2 heat the oil in a large stock pot. add the leeks, carrots and ginger. cook until soft but not brown, about 7 minutes.
• 3 scrape the cooled squash flesh from the skin and add to the leek mixture.
• 4 add 8 cups chicken (or vegetable) broth. bring to a boil, turn the heat down and simmer for 20 minutes. puree the soup with a hand blender, or remove to a food processor. add in 2 additional cups of broth, the tofu and the salt. puree again and heat through.
• 5 serve with crusty bread.