Acorn Squash Soup

==Ingredients==
* 6 oz lite silken tofu drained
* 3 oz leek chopped
* 6 oz acorn squash (peeled) cut into 1" cubes
* 1 small yam (peeled) cut into 1" cubes
* 4 cup water
* 1 tbsp olive oil
* 1 cube vegetable broth
* ⅛ tsp nutmeg
* 2 cloves
* ⅛ tsp curry powder
* salt to taste
==Directions==
# Saute the leek in olive oil over low heat for a couple minutes.
# Add the rest of vegetables plus ¼ cup of water and continue to cook for five minutes, stirring occasionally.
# Add the tofu, seasoning, vegetable broth, and the rest of the water and cook over low to medium heat until vegetables are soft.
# Remove the cloves.
# Then puree the soup in a food processor or blender until smooth.
# Return to the pot.
# Add water if the soup is too thick.
# Adjust the seasoning and cook over low heat for 5 minutes, then serve.
Category:Acorn squash Soup Recipes
Category:Curry Recipes
Category:Leek Recipes
Category:Recipes that need photos
Category:Silken tofu Recipes
Category:Taiwanese Soups
Category:Vegetable stock and broth Recipes
Category:Yam Recipes