Squash soup is wonderfully easy. Wash a large butternut squash, and cut the bulb from the stem. Slice bulb in half, scoop out seeds, and half again; slice stem into quarters. Peel each piece with a sharp paring knife. Cut squash into roughly one-inch cubes.
Place squash in a large pan, and cover with vegetable broth (half concentrated stock, half water) and salt. Add also some brown rice. Simmer covered for 45 minutes.
Meanwhile, defrost a pound and a half of frozen tofu by boiling in a small pot. Chop into half-inch cubes and add to soup. Add more liquid to the soup if rice absorbs too much.
When squash is very tender, mash wish a large whisk, and serve.