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1
Place the squash in a microwave-safe container.
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2
Microwave for 6 to 8 minutes, until it can be easily pierced with a knife.
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3
Or if you are using the oven for baking other foods, you can bake the squash in the oven.
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4
Cut it in half, wrap in foil, and bake at 375 or 400 degrees for 30 to 45 minutes, or until tender.
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5
Let the squash cool until it can be easily handled.
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6
Split it in half, remove the seeds and fibers, and scoop the flesh away from the skin.
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7
Set aside until needed.
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8
Heat the oil in a soup pot.
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9
Add the onion and saute over medium heat until golden.
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10
Add the garlic, potatoes, bay leaves, bouillon cubes, curry powder, and dill.
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11
Add enough water to just cover and bring to a simmer, then cover and simmer gently until the potatoes are tender, about 25 minutes.
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12
Discard the bay leaves and add the squash and tofu.
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13
Transfer the solid ingredients to a food processor (in batches, if needed) and process until smoothly pureed, adding a little of the rice milk to each batch to soften the consistency.
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14
Return the puree to the pot and stir.
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15
Or insert an immersion blender into the pot and process until all the solid ingredients are smoothly pureed.
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16
Stir in enough rice milk to give the soup a slightly thick consistency.
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17
Return to the heat and simmer over low heat until heated through, about 5 minutes.
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18
Stir in the optional creamer.
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19
Season with salt and pepper and serve.
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20
Or if time allows, let the soup stand off the heat for an hour or so, then heat through before serving.
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21
Garnish each serving with a little minced parsley, if desired.
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22
Per serving:
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23
Calories: 203
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24
Total fat: 5g
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25
Protein: 7g
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26
Fiber: 3g
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27
Carbohydrate: 35g
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28
Cholesterol: 0mg
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29
Sodium: 88mg
