Immune Boosting Butternut Squash and Carrot Soup

This warm and luscious soup is perfect for cold, damp, mid-winter days.  When flu and cold season hits, whip this up in about 45 minutes.  Serve with wholesome cornbread.  The addition of chicken or tofu makes it a good balanced source of nutrients.

3 cups butternut squash, cubed
1 cup sliced carrots
3 cups water and 2 tablespoons veggie broth mix or 3 cups chicken broth
2 tablespoons olive oil
1/2 cup chopped leeks or red onions
4 garlic cloves, coarsely chopped
1 medium onion, chopped
2 teaspoons curry powder
2 bay leaves
1 teaspoon ginger
1/2 -1 block soft tofu or 1 cup cooked chicken broken into pieces

Cube squash and add to water, bay leaves, ginger, carrots, chicken (if using) or vegetable broth mix (if using). Bring to a boil and let simmer until tender, about 7 minutes.  In a skillet, heat oil.  Add onions, leeks, garlic,  and curry.  Sauté for about 2-3 minutes.  When the squash is tender remove from heat. Add leek/onion mixture and tofu (if using).  Blend until smooth.

As a variation, instead of using tofu or chicken, add one cup of cooked cannelini beans.