Instructions: Place squash in a covered saucepan with 1/2 inch of water and steam over low heat until soft, about 15 minutes. Set aside.

Heat the olive oil in a large pan. Add the onion, garlic, jalapeno, and tofu and saute over medium-low heat until onion is translucent.

After squash has cooled to the touch, scoop the flesh into a blender.

Add miso broth to the blender and process on medium to high speed until smooth.

Add pureed squash to the pan with garlic, jalapeno, onion, and tofu. Cook until the mixture is heated through. Pour soup into serving bowls and garnish with cilantro and a squeeze of lime juice.

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