Butternut Soup

1 nice size butternut squash
1 onion, diced
1 package reduced fat tofu
good sea salt
Chinese five spice
parsley, chives or roasted seeds, for garnish

Wash squash well. Slice in half lengthwise. Cover bottom of large baking dish with water (1/2 to 1 inch) and place squash into dish, cut side down, and bake in preheated oven until soft and easily pierced with fork. Remove from oven and set aside to cool. Heat enough water in skillet to cover bottom of pan. When hot add onion and pinch of salt and cook until translucent. (You can use oil to saute the onion if you don't mind more calories). Remove seeds and cut squash into manageable pieces and place into food processor, blender or hand held food mill. Begin blending, adding broth to thin consistency. Add onion and blend again. Crumble tofu into mixture and blend well. Add pinch of sea salt or shoyu. Add several pinches of Chinese Five Spice, tasting for desired effect. Heat in large pot. Garnish with chopped parsley or chives.