Ingredients

• 1 butternut squash
• 6 cups vegetable stock
• 1 tablespoon olive oil
• 1 onion
• 2 garlic
• 1 tablespoon curry powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon lime juice
• 1/4 cup tofutti sour "cream"
• 1 pinch mint

Directions

1. Preheat oven to 375 degrees.
2. Cut butternut squash in half, scoop out seeds and place face down on a cooking tray.
3. Pour in about 1/4 inch of water into the tray.
4. Bake for 40 minutes.
5. Thirty minutes into the cooking of the squash, heat olive oil in a large pot.
6. Add chopped onions and chopped garlic. Saute for ten minutes.
7. Remove squash from oven. Cut into one inch pieces and scoop the inside away from the skin. Pour squash pieces into the pot.
8. Add stock and curry. Simmer for ten minutes.
9. Pour the content into a blender in small batches. Pour the blended soup into a large bowl.
10. Salt and pepper to taste.
11. In a small bowl, combine lime juice and sour "cream".
12. Pour soup into bowls and add a dollop of "cream" and a sprig of mint to each serving.