A HEALTHY WAY TO STAY COZY!
What a lovely soup!! This is perfect for the chilly nights we are beginning to have. Beautiful photos!
~ Lisa
– Preheat the oven. Line a baking sheet with aluminum foil if desired, for easy clean up. – Cut the butternut squash in half and discard the seeds. Place on the baking sheet and brush or drizzle with olive oil. Season with a little salt and pepper. Place in the oven to roast.
– Remove squash from oven and carefully scoop out the squash with a spoon. This can be done in advance, just keep the roasted squash in a covered container in the refrigerator.
– Heat the olive oil in a medium sauce pan over medium-low heat. Add the leeks and cook. When it starts to wilt, add the ginger and cook until the leeks are fully wilted. Stir in the curry powder until fragrant.
– Pour in the vegetable stock and bring to a gentle boil. Working in batches and place in a blender with the roasted butternut squash and blend. Set aside. – Take the second batch of stock and blend with the silken tofu. Return both batches to the pot and bring to a gentle boil.
– Stir in the salt and pepper, seasoning to taste. Skim off any foam. Cook for about 5 minutes until the soup just begins to thicken. Serve immediately, garnished with some additional sliced leeks.
Hi, I’m Liren. I am a mother of two and wife to one, currently based in the SF Bay Area, land of fresh foods and sublime wine...