Did someone say squash?

I'm not sure, but let's just pretend they did. Nothing says fall like butternut squash. In case your not sure what that is, please take a gander at exhibit A:

This interesting vegetable has kind of sweet, nutty taste, kind of like a pumpkin. The fleshy inside is covered by a super hard rind that is kind of difficult to remove, but rest assured, it can be done. And once you get past the hard part, you have a beautiful ingredient that can be used to make sauces, soups and other dishes.

I decided to make a Tofu and Butternut Squash Soup that I found on http://www.sparkrecipes.com/. But as always, I changed things up and added some extra stuff because lets face it, rules are boring. Here it is with my small adjustments:

1 T Oil
1/2 medium onion, chopped
3 chopped carrots
1 small/medium butternut squash, peeled and diced (about 3-4 C) (Good luck!)
1/2 C honey
1 12oz pkg Firm Tofu
1/2 tsp cinnamon
1/4 tsp ground allspice

Heat oil in large pot over med. heat. Add onion and carrot. Cook until tender (4 to 6 mins.)

Add the squash and enough water to cover the squash. Simmer, uncovered, until squash and carrot are fork tender, about 30 mins.

Stir in honey, tofu, cinnamon, allspice blend with stick blender or let cool slightly and puree in standing blender.

Thin with water if necessary, season with salt and pepper to taste. Add a tiny garnish of cinnamon before serving.

Enjoy!