Directions:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 811.15 Kcal (3396 kJ) | ||
| Calories from fat | 68.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.66g | 12% | |
|---|---|---|---|
| Sodium | 28355.01mg | 1181% | |
| Potassium | 761.44mg | 16% | |
| Total Carbs | 152.02g | 51% | |
| Sugars | 5.22g | 21% | |
| Dietary Fiber | 4.35g | 17% | |
| Protein | 6.66g | 13% | |
| Vitamin C | 39.6mg | 66% | |
| Vitamin A | 1.7mg | 57% | |
| Iron | 3mg | 17% | |
| Calcium | 179.2mg | 18% | |
| Amount Per 100 g | |||
| Calories | 182.89 Kcal (766 kJ) | ||
| Calories from fat | 15.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.73g | 12% | |
|---|---|---|---|
| Sodium | 6393.28mg | 1181% | |
| Potassium | 171.68mg | 16% | |
| Total Carbs | 34.28g | 51% | |
| Sugars | 1.18g | 21% | |
| Dietary Fiber | 0.98g | 17% | |
| Protein | 1.5g | 13% | |
| Vitamin C | 8.9mg | 66% | |
| Vitamin A | 0.4mg | 57% | |
| Iron | 0.7mg | 17% | |
| Calcium | 40.4mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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