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Winter Squash Soup




Source of Recipe


Jessica


Recipe Introduction


Here is a great recipe for this time of year. (November) It is absolutely delicious! I hope you enjoy this soup as much as I do!
Makes 6 servings.


List of Ingredients




4 lbs butternut, pumpkin or blue hubbard squash
1/2 cup Earth Balance or other vegan margarine
1 cup finely chopped onion
2 bay leaves
2 tsp brown sugar
1 tbsp minced fresh ginger
1 tsp ground cinnamon
1/8 tsp freshly grated nutmeg (I usually just use dry nutmeg)
1/8 tsp ground allspice
4 cups vegetable broth
1 tsp salt
1/2 tsp white pepper
1 package firm silken tofu
1 cup soy milk (plain)
Fresh parsley for soup topping


Recipe



Cook squash: Half lengthwise & remove seeds, preheat oven to 375 degrees, add water to a large baking dish and place squash face down. Pierce squash several times and bake with pan covered with foil 45 mins. or until fork tender. Scrape out cooked squash & discard the peel.

In a large stockpot, melt margarine over med. high heat. Add the onions, bay leaves & sugar & cook, stirring, until onions are soft & lightly golden, approx. 10 mins. Add minced ginger, cinnamon, nutmeg & allspice stirring constantly for 1 min. Add the squash, vegetable broth, salt & white pepper & stir to mix. Bring to a boil and reduce to a simmer & cook until soup is thickened & slightly reduced, approx 30-45 mins. Discard bay leaves, add soy milk & tofu & puree soup on high speed, in batches, in a blender or food processor. Return to stove for another 10 mins.