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Prep Time: 90 Minutes Cook Time: 0 Minutes |
Ready In: 90 Minutes Servings: 12 |
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I've made this with all kinds of squashes and pumpkins. But the original recipe in Joy of Cooking calls for Butternut squash. Ingredients:
4 lbs butternut squash |
3 tablespoons oil |
4 large leeks, white part only chopped |
2 large carrots, sliced thin |
2 tablespoons ginger, minced |
10 cups chicken broth or 10 cups vegetable broth |
1/2 lb tofu, extra soft |
2 teaspoons salt |
Directions:
1. Early in the day: Cut the squash in half. Bake in a shallow pan with cut sides up at 375 F for about an hour until the flesh is soft. Allow to cool.
2. Heat the oil in a large stock pot. Add the leeks, carrots and ginger. Cook until soft but not brown, about 7 minutes.
3. Scrape the cooled squash flesh from the skin and add to the leek mixture.
4. Add 8 cups chicken (or vegetable) broth. Bring to a boil, turn the heat down and simmer for 20 minutes. Puree the soup with a hand blender, or remove to a food processor. Add in 2 additional cups of broth, the tofu and the salt. Puree again and heat through.
5. Serve with crusty bread.
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