Acorn Squash Soup

Ingredients

• 6 oz lite silken tofu drained
• 3 oz leek chopped
• 6 oz acorn squash (peeled) cut into 1" cubes
• 1 small yam (peeled) cut into 1" cubes
• 4 cup water
• 1 tbsp olive oil
• 1 cube vegetable broth
• ⅛ tsp nutmeg
• 2 cloves
• ⅛ tsp curry powder
• salt to taste

Procedures

1. Saute the leek in olive oil over low heat for a couple minutes.
2. Add the rest of vegetables plus ¼ cup of water and continue to cook for five minutes, stirring occasionally.
3. Add the tofu, seasoning, vegetable broth, and the rest of the water and cook over low to medium heat until vegetables are soft.
4. Remove the cloves.
5. Then puree the soup in a food processor or blender until smooth.
6. Return to the pot.
7. Add water if the soup is too thick.
8. Adjust the seasoning and cook over low heat for 5 minutes, then serve.