Gotta love harvest season! This lowfat soup replaces cream with tofu.

Ingredients:

  • 8 cups water or vegetable stock
  • 6 cups butternut squash, peeled and cubed
  • 1 large white onion, sliced in moons
  • 1 leek thinly sliced
  • 1 tablespoon peeled and minced fresh ginger
  • 2 cloves garlic, chopped
  • 1 tablespoon curry powder
  • 1 tablespoon fresh thyme leaves
  • 2 bay leaves
  • 1 pkg firm tofu, cubed
  • 1/4 cup white or yellow miso
  • chopped fresh chives or parsley for garnishing

Directions:

  1. Bring ingredients except tofu and miso to a boil in a large pot.
  2. Once boiling, cook over medium heat for 30 minutes. Let cool.
  3. Add tofu and miso.
  4. Puree well in blender.
  5. Pass through a wire mesh strainer to remove any fiber.
  6. Garnish with chopped chives or parsley.

Nutritional Information:

  • 4-6 servings
  • Calories: 105
  • Protein: 5.2g
  • Carbs: 22.5g
  • Fat: 1g
  • Cholesterol: 0mg