Butternut Squash Soup

READY IN: 2hrs 15mins


  • 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 12
    teaspoons salt


  • 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.