Here is another tasty pureed winter squash soup. It's easy to make with butternut squash because butternut peels so easily. But if you want to use a not-so-easily-peeled squash, just cook the squash first (by steaming, roasting, or whatever method you like), then add it along with some water when you are ready to puree.
1 Tbsp olive oil
1 large onion, chopped
8-12 cloves garlic, minced
1-2 Tbsp dried sage
1 large butternut squash, peeled, seeded, and cubed
Water or stock (veggie or chicken)
1 14-ounce package silken tofu (optional)
2 tsp salt
Freshly ground black pepper to taste
Fresh sage leaves for topping (optional)
Heat the butter or olive oil in a soup pot. Add the garlic and onions and cook until the onions are soft and translucent, about 5-6 minutes. Add the dried sage and sauté briefly.
Add the squash to the pot, along with enough water to cover it. Bring to a boil, then simmer until tender (20 minutes or so).
Add the tofu (if using) and puree the soup using an immersion blender (or you can do it in batches in a regular blender or food processor). Add salt and pepper to taste.
If desired, fry some whole fresh sage leaves to garnish the soup. Serve hot.