Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Roasted Squash Soup

Soup - Vegetable - -

INGREDIENTS

1/2 medium kabocha or other winter squash, about 1 lb / 450 g, seeds scraped out
1 small head of garlic, intact
1 quart / 1 l water
4 oz / 225 g silken tofu
1 t garam masala
1 bay leaf
1/2 t salt
1 T frozen apple juice concentrate
Optional
1/2 cup toasted hulled pumpkin seeds
Pumpkin seed oil (the greenish kind from Austria)

METHOD

Set garlic on a lightly greased or parchment-lined baking sheet and set the squash on top of it so the garlic's inside the seed cavity. Bake @ 400F/205C for about 45 minutes, till the squash is easily pierced with a fork.

Peel the squash and garlic, break the squash up into pieces, and put them in a pot with the water, tofu, garam masala, bay leaf, and salt. Bring to a boil, then turn the heat down and simmer, covered, for about 20 minutes.

Take out the bay leaf and puree everything thoroughly (be sure the tofu disappears and doesn't look like little icky specks). Taste the soup, and if it's a little too bitter add the apple juice. Put the bay leaf back and reaheat the soup.

To serve, put in bowl and sprinkle on some pumpkin seeds. Drip on some pumpkin oil in an attractive patern.

NOTES

Here's a soup recipe I made up on Saturday. It sounds about like most squash soups, but my mother thought it was sufficiently tasty and unusual to warrant writing it down. The pumpkin oil is optional - it's tasty, but very expensive and not worth buying just for this soup.

posted by rebecca

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