BUTTERNUT SQUASH SOUP
Ingredients: 2 tbsp olive oil,
1 tsp coriander seeds,1 tsp cumin seeds, plus extra to garnish,½ tsp ground turmeric,½ tsp mustard seeds,
1 large onion cut into 8 chunks,
2 garlic cloves,
3 cups, diced butternut squash,
2 plum tomatoes quartered,
6 cups vegetable stock,
1 tbsp lemon juice,
cilantro leaves, roasted pumpkin seeds and garam masala to garnish.
Heat oven to 375F. In a bowl, mix together oil+spices.Add the veggies and mix well. Spread over a heavy baking sheet, roast for 30 mins until tender. Transfer into a food processor with half the stock and process until smooth. Pour into a pot with the remaining stock, season, then heat until barely simmering.Remove from the heat and stir in the lemon juice. Garnish with a dollop of whipped tofu*+toasted cumin+pumpkin seeds+ cilantro leaves and sprinkle with garam masala.
*Whipped tofu: 8 ounces silken tofu, a pinch of salt, 2 tablespoons oil, zest of 1 lemon grated, 1 tablespoon soy or other nondairy milk, if needed. Puree tofu, oil, salt and lemon zest in blender or food processor until very smooth and creamy. Add milk if necessary for creamy texture. Chill for at least one hour before using.It will firm as it chills.