Vegan Winter Squash Soup
12 oz frozen cooked winter squash [or 1 1/2 cups cubed fresh winter squash]
12.3 ounce aseptic container of fat-free, firm tofu [Do not use refrigerated tofu; texture will be too grainy]
3 small organic potatoes, cut into sixths [No peeling required]
1/2 small onion, roughly chopped
3-5 cloves of garlic, sliced
1 to 1 1/2 cups vegetable broth (or veggie bouillon)
3 T nutritional yeast
1 bay leaf
1 tsp dry sage
Dash nutmeg
1/2 tsp salt, or more, to taste
Freshly ground black pepper
Serves 4
Place all ingredients in a large saucepan. Start with just 1 cup of vegetable broth and add more later if you prefer a thinner soup. Break up the tofu with your spatula. Don't worry if it looks a bit wonky; you'll puree it after cooking.
Bring to a boil and then lower heat to medium. Cook, partially covered, for 30 minutes, or until squash and potatoes are soft. Add more broth, if needed.
Process with an immersion blender until completely smooth.
From: http://urbanvegan.net/2009/03/insanely-thick-and-comforting-squash.html
