Acorn Squash Soup Recipe - A Flavorful Taiwanese Delight

Ingredients

• 6 oz (170 g) of lite silken tofu , drained
• 3 oz (85 g) of chopped leek
• 6 oz (170 g) of acorn squash , peeled and cut into 1-inch cubes
• 1 small yam , peeled and cut into 1-inch cubes
• 4 cups of water
• 1 tbsp of olive oil
• 1 vegetable broth cube
• 0.13 tsp of nutmeg
• 2 cloves
• 0.13 tsp of curry powder
• salt to taste