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Prep Time: 90 Minutes Cook Time: 0 Minutes |
Ready In: 90 Minutes Servings: 8 |
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adapted from The Joy of Cooking 75th Anniversary edition. Sent in by Kathleen Kirby-Turner Ingredients:
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 |
Directions:
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.
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