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“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 12 teaspoons salt

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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