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Soup & Stew
Australian
8 servings
15 minutes
35 minutes
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.
