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

 * 1) Saute the leek in olive oil over low heat for a couple minutes.
 * 2) Add the rest of vegetables plus ¼ cup of water and continue to cook for five minutes, stirring occasionally.
 * 3) Add the tofu, seasoning, vegetable broth, and the rest of the water and cook over low to medium heat until vegetables are soft.
 * 4) Remove the cloves.
 * 5) Then puree the soup in a food processor or blender until smooth.
 * 6) Return to the pot.
 * 7) Add water if the soup is too thick.
 * 8) Adjust the seasoning and cook over low heat for 5 minutes, then serve.