Serves 6 to 8
What you need:
- 1 medium acorn or golden acorn squash, about 1 pound
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 to 3 cloves garlic, minced
- 4 medium potatoes (about 1 1⁄2 pounds), peeled and diced
- 2 bay leaves
- 2 vegetable bouillon cubes
- 1⁄2 teaspoon curry powder
- 1⁄2 teaspoon dried dill
- One 12.3-ounce package firm silken tofu, coarsely crumbled
- 2 cups rice milk, or as needed
- 1⁄4 cup soy creamer (optional)
- Salt and freshly ground pepper to taste
- Minced fresh parsley for garnish (optional)
What you do:
- Preheat oven to 375 or 400 degrees. Cut squash in half, wrap each side in foil, and bake for 30 to 45 minutes, or until tender. Let the squash cool, and then remove the seeds. Scoop the flesh away from the skin, and set aside until needed.
- Heat the oil in a soup pot. Add the onion and sauté over medium heat until golden. Add the garlic, potatoes, bay leaves, bouillon cubes, curry powder and dill. Add enough water to just cover and bring to a simmer, then cover and simmer gently until the potatoes are tender, about 25 minutes.
- Discard the bay leaves and add the squash, tofu and rice milk. Transfer the solid ingredients to a food processor (in batches, if needed) and process until smoothly puréed, adding a little of the rice milk to each batch to soften the consistency. Return purée to the pot and stir.
- Stir in enough rice milk to give the soup a slightly thick consistency. Return to the heat and simmer over low heat until heated through, about 5 minutes. Stir in the optional creamer. Season with salt and pepper and serve.