#vegan.

Ingredients:

2 tablespoons olive oil

1 large yellow onion, roughly chopped

2 tablespoons garlic paste, could also use 3 tablespoons minced garlic

5 cups water

1 tbs coriander

¼ cup of ‘chikin’ broth powder or 2 ‘chikin’ boullion cubes. Could also use veggie broth but I haven’t tried

salt to taste

1 tablespoon sriracha; optional for extra spice

1 large butternut squash, or on large kabocha squash; precooked peeled and roughly chopped

1 large russet potato; chopped

2 large carrots, sliced

4 oz extra firm tofu, sauteed; optional topping

Directions:

In a large pot over medium heat, heat olive oil, add onions and cook until translucent.

Add garlic paste, water, coriander, chikin broth powder, sriracha sauce and cooked winter squash; mix well and puree with an immersion blender.

Onced pureed, add potatos and carrots, cook over medium heat until they are tender.