Butternut Squash Soup

Submitted by kathleenkirbyturner

"adapted from The Joy of Cooking 75th Anniversary edition. Sent in by Kathleen Kirby-Turner"

 

• Ready In: 2hrs 15mins
• Ingredients: 8
• Serves: 8

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.