Curried Roasted Butternut Squash Soup
Ingredients
- 1 butternut squash
- 1 tablespoon olive oil
- kosher salt
- freshly ground pepper
- 1-2 tablespoons olive oil (divided)
- 1 leek (sliced and thoroughly rinsed)
- 1 teaspoon freshly grated ginger
- 1 teaspoon curry powder
- 4 cups vegetable stock (chicken stock works well, too)
- roasted butternut squash (see above)
- 12 oz silken tofu
- 2 teaspoons kosher salt (to taste)
- freshly ground black pepper (to taste)
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