Creamy Butternut Squash Soup

Ingredients:

• 3 tbsp veggie broth
• 1/2 yellow onion, chopped
• 1 leek, chopped
• 2 garlic cloves, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/4 teaspoon nutmeg
• 2 cups butternut squash, cubed
• 3 cups vegetable broth
• 1/2 cup silken tofu

Directions:

1. Heat the veggie broth in a heavy-bottomed stockpot. Add the onion, leek, and garlic and “sauté” until tender and transparent. Add the spices and mix well. Add the squash and vegetable broth. Cover and simmer for 25 minutes. Remove from heat. Stir in the silken tofu. Transfer the soup to a high-speed blender and process until smooth.
2. Serves 4