Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: early in the day: cut the squash in half. bake in a shallow pan with cut sides up at 375 f for about an hour until the flesh is soft. allow to cool. heat the oil in a large stock pot. add the leeks, carrots and ginger. cook until soft but not brown, about 7 minutes. scrape the cooled squash flesh from the skin and add to the leek mixture. add 8 cups chicken (or vegetable) broth. bring to a boil, turn the heat down and simmer for 20 minutes. puree the soup with a hand blender, or remove to a food processor. add in 2 additional cups of broth, the tofu and the salt. puree again and heat through. serve with crusty bread.

Target recipe: cut in half lengthwise butternut squash; clean out bowl. wrap in foil; bake in 350 degrees oven until soft. cool; scoop out squash with teaspoon to measure 2 cups. combine all ingredients, mixing well. pour in a lightly greased 1 quart casserole. bake at 350 degrees for 1 hour or until set.