Squash Soup

This soup is one of my old standbys, a tried-and-true starting course that always pleases. The pureed butternut squash lends a rich creaminess (and a vivid splash of color) to the bowls, and proves that you don't need meat and dairy to be hearty.

Ingredients

1 medium to large butternut squash (about 3 1/2 pounds), halved lengthwise and seeded

3 tablespoons vegan margarine or vegetable oil, plus oil for the baking sheet

2 large leeks (white part only), chopped

4 teaspoons peeled minced ginger root

6 cups vegetable stock

1 1/2 teaspoons salt

Preheat the oven to 400 degrees.

On a lightly greased baking sheet, place the squash cut-side down and bake for about 50 minutes, or until the squash softens and is easily pierced with a fork. Allow the squash to cool, then scrape out the pulp and discard the skin.

In a soup pot, heat the margarine or oil over medium-low heat. Add the leeks and ginger and cook for 5-7 minutes, or until the leeks are soft, but not brown. Stir in the squash pulp and 4 cups of the vegetable stock and bring the pot to a simmer. Cook for 20 minutes, stirring occasionally to break up the squash. Remove the mixture from the heat and puree in a blender or a food processor in batches. Return the puree to the pot and stir in remaining 2 cups vegetable stock and salt. Heat thoroughly before serving.

Makes about 9 one-cup servings.

Per serving: 152 calories, 3 gm protein, 27 gm carbohydrates, 5 gm fat, 0 mg cholesterol, 1 gm saturated fat, 705 mg sodium, 5 gm dietary fiber.

Adapted from "The All New All Purpose Joy of Cooking" (Scribner, 1997). Recipe tested by Debra Leithauser; e-mail questions tohttp://sundaysource@washpost.com.