Tofu And Squash Soup - cooking recipe

Ingredients

4 cups vegetable stock
18 oz winter squash, peeled, chopped coarsely
2 tsp grated fresh ginger
7 oz silken tofu
1 tbsp finely chopped fresh cilantro leaves

Preparation

Combine vegetable stock, squash and ginger in a large saucepan. Bring to a boil then reduce heat and simmer for 25 mins, or until squash is tender.
Add tofu and puree with a hand blender until smooth. Stir in cilantro just before serving.