Vegan - Acorn Squash Soup

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* Exported from MasterCook *

 

Acorn Squash Soup

 

Recipe By : " Oh Boy, I can't Believe It's Soy! " - Sanaa Abourezk

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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6 ounces lite tofu -- drained

3 ounces leek -- chopped

6 ounces acorn squash -- peeled and cut into 1-inch cubes

1 small yam -- peeled and cut into 1-inch cubes

4 cups water

1 tablespoon olive oil

1 cube vegetable broth

1/8 teaspoon nutmeg

2 cloves

1/8 teaspoon curry powder

salt to taste

 

Saute the leek in olive oil over low heat for a couple minutes.

 

Add the rest of vegetables plus 1/4 cup of water and continue to cook for five

minutes, stirring occasionally.

 

Add the tofu, seasoning, vegetable broth, and the rest of the water and cook

over low to medium heat until vegetables are soft.

 

Remove the cloves. Then puree the soup in a food processor or blender until

smooth.

 

Return to the pot. Add water if the soup is too thck.

 

Adjust the seasoning and cook over low heat for 5 minutes, then serve.

 

 

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Per serving: 145 Calories (kcal); 5g Total Fat; (30% calories from fat); 3g

Protein; 24g Carbohydrate; 1mg Cholesterol; 428mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0