• 1 medium acorn squash (about 1 lb)
• 1 large onion
• 2-3 garlic cloves, minced
• 4 medium large potatoes (1 1//2 lbs), peeled and diced
• 2 tsps salt free all purpose seasoning blend
• 1-2 tsps curry powder
• 1/2 tsp cumin
• 2 bay leaves
• 1 (12.3) oz package silken tofu, coarsely crumbled
• 2 cups unsweetened almond milk, or 15 oz can light coconut milk
• salt and freshly ground pepper to taste
• minced fresh parsley for garnish, optional
• croutons for serving, optional

Place squash in microwave safe container and microwave for 6-8 minutes, until you can pierce with a knife. (Or you can bake ahead of time in the oven. Wrap in foil, bake at 375 for 30-45 minutes, or until tender.) Let the squash cool until it can be handled. Cut in half, remove the seeds and fibers, and scoop the flesh away from the skin. Set aside until needed.

Heat a little water in soup pot. Add onion and saute over medium heat until golden. Add a few tsps of water as needed to keep from burning. (Or use veggie broth). Add the garlic, potatoes, seasoning bend, curry powder, cumin and optional bay leaves. Add enough water to just cover the ingredients. Bring to slow boil. Then turn down heat, cover pot, and simmer until potatoes are tender, about 20 minutes.