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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.”
READY IN:
2hrs
SERVES:
12
UNITS:
US

Ingredients Nutrition

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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