Winter Squash Bisque

Peel, halve, and seed the squash. Cut into 1-inch chunks and set aside. Heat the oil in a large saucepan over medium heat, add the onion, cover, and cook 5 minutes, or until softened. Add the squash and stock, cover, and simmer 15 to 20 minutes, or until the squash is very tender. Puree the squash mixture in a blender or food processor and return it to the saucepan. In the same blender/food processor (don't bother to wash it) combine the tofu, soy milk, and apple butter and blend until well combined. Add 1/2 cup of the pureed soup and blend well. Pour the tofu mixture back into the saucepan and stir to combine thoroughly. Season with salt and pepper to taste. If serving the soup chilled, transfer it to a container and refrigerate for several hours. If serving it hot, slowly heat the soup, stirring, being careful not to boil. Yields 4 servings.

You can find this plus many other delicious and healthful choices in 366 Simply Delicious Dairy-Free Recipes by Robin Robertson.