Butternut Squash Soup

Name: Butternut Squash Soup
Prep time: 1 h 30 min
Cook time: 45 min
Total time: 2 h 15 min
Yield: 8 serving(s)
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

Recipe by Ex-Pat Mama

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

READY IN: 2hrs 15mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

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

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.