Creamy Potato Squash Soup

Makes 6 servings.

I made this soup tonight, my husband thinks it need to be chunky, but then again he's not much of a creamy soup kind of guy. All the same, it's a good soup, serve it with toasted rye or multigrain bread.

1 medium acorn squash (about 4 cups)

1 Tbsp olive oil

1 large onion, chopped

3 cloves garlic, halved

4 medium potatoes, peeled & diced

3 bay leaves

1 bouillon cube of choice

1 tsp curry powder

1/2 tsp dill, fresh or dried

12oz package of soft or silken tofu

3 cups milk of choice

salt & pepper

Preheat oven to 375 degrees. Cut the squash in half and wrap in foil. Bake for about 45-60 mins or until tender. Let cool, then remove the seeds and scoop out the flesh into a food processor or blender. While the squash is baking, saute the onion in the oil. Add garlic, potatoes, bay leaves, bouillon, curry and dill. Add enough water to cover the potatoes and simmer for 25-30 mins. Discard the bay leaves, and allow to cool. Put potatoes, soymilk and tofu in processor - blend in batches if needed. Puree until smooth, or leave a little chunky if desired. Reheat in pot gently to avoid the milk seperating, season with salt & pepper.
 Adapted from a VegNews recipe.
 Per serving: 250 cals, 6g fat, 42g carbs, 157mg sodium, 6g fiber, 10g protein.  (PRO14%,CHO64%,FAT22%)