Directions:
- Early in the day: Cut the squash in half. Bake in a shallow pan with cut sides up at 375 F for about an hour until the flesh is soft. Allow to cool.
- Heat the oil in a large stock pot. Add the leeks, carrots and ginger. Cook until soft but not brown, about 7 minutes.
- Scrape the cooled squash flesh from the skin and add to the leek mixture.
- Add 8 cups chicken (or vegetable) broth. Bring to a boil, turn the heat down and simmer for 20 minutes. Puree the soup with a hand blender, or remove to a food processor. Add in 2 additional cups of broth, the tofu and the salt. Puree again and heat through.
- Serve with crusty bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 148.89 Kcal (623 kJ) | ||
| Calories from fat | 40.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.54g | 7% | |
|---|---|---|---|
| Sodium | 1126.23mg | 47% | |
| Potassium | 809.75mg | 17% | |
| Total Carbs | 24.05g | 8% | |
| Sugars | 5.02g | 20% | |
| Dietary Fiber | 4g | 16% | |
| Protein | 4.13g | 8% | |
| Vitamin C | 50mg | 83% | |
| Vitamin A | 1.6mg | 54% | |
| Iron | 2.5mg | 14% | |
| Calcium | 139.2mg | 14% | |
| Amount Per 100 g | |||
| Calories | 36.05 Kcal (151 kJ) | ||
| Calories from fat | 9.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.1g | 7% | |
|---|---|---|---|
| Sodium | 272.72mg | 47% | |
| Potassium | 196.08mg | 17% | |
| Total Carbs | 5.82g | 8% | |
| Sugars | 1.22g | 20% | |
| Dietary Fiber | 0.97g | 16% | |
| Protein | 1g | 8% | |
| Vitamin C | 12.1mg | 83% | |
| Vitamin A | 0.4mg | 54% | |
| Iron | 0.6mg | 14% | |
| Calcium | 33.7mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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