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