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Ingredients for 8 servings

servings
for the velvet soup:
  • 1 butternut squash (2.6 lb (1.200 kg))
  • 2 white parts of leeks
  • 2 orange bell peppers
  • 3 small zucchini
  • 1 and a half tablespoon of ghee
  • 1 shallot
½ red onion
  • 2 teaspoons of ginger
½ teaspoon of 5 spices½ teaspoon of nutmeg powder
  • 3 tablespoons of cornstarch
  • 1 little chopped parsley for decoration
  • 1 can of coconut milk
  • 2.1 qt (2 liters) of water
for the tofu preparation:
  • 8.75 oz (250 g) of plain tofu
  • 1 little ghee
  • ½ teaspoon of ginger
  • 1 pinch of nutmeg
  • 1 teaspoon of paprika or sweet chili
  • 1 little breadcrumbs