Ginger, garlic and turmeric (already in the curry powder) get mellow together in a quick and healthful luncheon soup. In this version, tofu replaces the heavy cream that is traditionally used; you can keep that a secret.
Servings: 4 - 6
- 8 cups organic fat-free vegetable stock
- 6 cups butternut squash, cut into 1-inch cubes
- 1 medium white onion, thinly sliced
- 1 tablespoon finely minced ginger
- 2 medium cloves garlic, finely minced
- 1 tablespoon curry powder
- 1 tablespoon finely chopped thyme leaves
- 1 package (12 ounces) firm organic tofu, cut into 1-inch cubes
- 3 to 4 tablespoons light or yellow miso
- Finely chopped chives or flat-leaf parsley, for garnish
In a large pot over medium-high heat, combine the vegetable stock, squash, onion, ginger, garlic, curry powder and thyme, mixing well. Bring to a boil, then reduce the heat to medium and cook for 30 minutes, stirring occasionally. Remove from the heat and cool for about 10 minutes.
Working in batches, puree the soup mixture in a blender or food processor. Add some of the tofu and miso to each batch and puree until it is smooth and no white bits of tofu remain, tasting along the way for saltiness. Strain the soup through a fine-mesh strainer and return to the pot to warm through over low heat. To serve, divide among individual bowls and garnish with chives or parsley. Serve hot.
Adapted from "The Art of Tofu," by Akasha Richmond (Morinaga Publications, 2001), a Los Angeles private chef and caterer, who says that pumpkin or squash soup is served everywhere in Australia.
Tested by Bonnie S. Benwick.
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