Butternut Squash Soup
- Ready In:
- 2hrs
- Ingredients:
- 8
- Serves:
-
12
ingredients
- 4 lbs butternut squash
- 3 tablespoons oil
- 4 large leeks, white part only chopped
- 2 large carrots, sliced thin
- 2 tablespoons ginger, minced
- 10 cups chicken broth or 10 cups vegetable broth
- 1⁄2 lb tofu, extra soft
- 2 teaspoons salt
directions
- 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.
- Heat the oil in a large stock pot. Add the leeks, carrots and ginger. Cook until soft but not brown, about 7 minutes.
- Scrape the cooled squash flesh from the skin and add to the leek mixture.
- 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.
- Serve with crusty bread.
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RECIPE SUBMITTED BY
Although I am a US citizen, I have spent most of my adult life living outside of the States. I've raised my family all over the world - and I have to say that my four kids are pretty terrific!
I am always looking for recipes that only call for basic ingredients. Because I don't live in the US, I often can't find packages or this, or jars and cans of that, even certain spices can be tricky.
My favorite cookbooks are the New Joy of Cooking, and anything by Nigela Lawson.
My passions are cooking and eating - big surprise there.
I have no pet peeves, I don't keep any peeves around long enough to make them into pets.
I especially love baking, but I'm trying to get away from that - the carbs are starting to stick to my hips a little too easily.
I took a Sushi making course recently. It was a lot of fun; I now know that I need to GO OUT for Sushi, not make it myself.