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[essentialvegan00]

Hearty Winter Squash Soup

Ingredients:

2 tablespoons olive oil

1 large yellow onion, roughly chopped

2 tablespoons garlic paste, could also use 3 tablespoons minced garlic

5 cups water

1 tbs coriander

¼ cup of ‘chikin’ broth powder or 2 ‘chikin’ boullion cubes. Could also use veggie broth but I haven’t tried

salt to taste

1 tablespoon sriracha; optional for extra spice

1 large butternut squash, or on large kabocha squash; precooked peeled and roughly chopped

1 large russet potato; chopped

2 large carrots, sliced

4 oz extra firm tofu, sauteed; optional topping

Directions:

In a large pot over medium heat, heat olive oil, add onions and cook until translucent.

Add garlic paste, water, coriander, chikin broth powder, sriracha sauce and cooked winter squash; mix well and puree with an immersion blender.

Onced pureed, add potatos and carrots, cook over medium heat until they are tender.

Let cool and serve. Top with sauteed tofu (optional) Makes about 4 decent servings.