Butternut Squash Soup

1. 1

   Early in the day: Cut the squash in half.

2. 2

   Bake in a shallow pan with cut sides up at 375 F for about an hour until the flesh is soft.

3. 3

   Allow to cool.

4. 4

   Heat the oil in a large stock pot.

5. 5

   Add the leeks, carrots and ginger.

6. 6

   Cook until soft but not brown, about 7 minutes.

7. 7

   Scrape the cooled squash flesh from the skin and add to the leek mixture.

8. 8

   Add 8 cups chicken (or vegetable) broth.

9. 9

   Bring to a boil, turn the heat down and simmer for 20 minutes.

10. 10

    Puree the soup with a hand blender, or remove to a food processor.

11. 11

    Add in 2 additional cups of broth, the tofu and the salt.

12. 12

    Puree again and heat through.

13. 13

    Serve with crusty bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.