- Rating:
- Servings:
- 4
- Difficulty:
- Medium
- Total Time:
- Recipe By:
- Akasha Richmond
Ingredients
- 8 cups Vegetable Stock
- 6 cups Butternut Squash peeled and cubed
- 1 large White Onion sliced in circles
- 1 tablespoon Ginger Root peeled and minced
- 2 cloves Organic Garlic chopped
- 1 tablespoon Curry Powder
- 1 tablespoon Thyme
- 1 package Organic Tofu Firm cut into cubes
- 1 package Miso White or Yellow
- fresh chopped chives or Italian parsley for garnish
Directions
Bring ingredients, except tofu and miso, to a boil in a large pot. Once boiling, cook over medium heat for 30 minutes. Let cool.
Add the tofu and miso. Puree in batches in a blender. Pass through a strainer to remove any fiber. Garnish with chives or parsley.
