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
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.