Butternut Squash Soup

Total Time: 2 hrs 15 mins Preparation Time: 1 hr 30 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 3 lbs butternut squash (or pumpkin)
• 3 tablespoons vegetable oil
• 2 leeks, chopped
• 3 celery ribs, chopped
• 4 teaspoons ginger, peeled and minced
• 6 cups vegetable stock
• 12 ounces tofu, extra soft
• 1 1/2 teaspoons salt

Recipe

• 1 cut the squash in half and scrape out the seeds. place it cut-side up in a baking pan with about 1/4 inch of water. cover with foil and bake at 375 f for about 45 minutes, or until soft. allow to cool completely. i usually do this step early in the day.
• 2 in a large soup pot heat the oil. add the leeks, celery and ginger and cook until soft but not browned - five to ten minutes.
• 3 peel the cooled squash then cut into pieces and add to the soup pot. pour in 4 of the cups of stock. bring to a boil, then cover and simmer for 20 minutes, stirring occasionally.
• 4 add the tofu to the pot and then puree the soup using a blender or food processor. return to heat add remaining 2 cups of stock and the salt. stir thoroughly.