Step 1

Place the squash in a microwave-safe container. Microwave for 6 to 8 minutes, until it can be easily pierced with a knife. Or, bake ahead of time in the oven. Wrap in foil, and bake at 375 degrees F. for 30 to 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.

Step 2

Heat the oil in a soup pot. Add the onion and sauté over medium heat until golden. Add the garlic, potatoes, seasoning blend, curry powder, cumin, and optional bay leaves.

Step 3

Add enough water to just barely cover the ingredients, and bring to a slow boil. Turn the heat down, then cover and simmer gently until the potatoes are tender, about 20 minutes.

Step 4

Remove the bay leaves, if you used them, and add the squash, tofu, and nondairy or coconut milk. Transfer the solid ingredients to a food processor (in batches, if needed) and process until smoothly pureed. Return puree to the pot and stir. Or, simply insert an immersion blender into the pot and process until all the solid ingredients are smoothly pureed.

Step 5

Return to the heat and simmer over low heat until heated through, about 5 minutes.

Step 6

Season with salt and pepper. If time allows, let the soup stand off the heat for an hour or so, then heat through before serving. Adjust the consistency with a bit more nondairy milk (or water) if too thick. Serve garnished with parsley and/or croutons, if desired.