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Butternut Squash & Sweet Potato Soup (tofu)

Source of Recipe

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Butternut Squash & Sweet Potato Soup (tofu)

Allrecipes.com
Recipe by: Miriam
21 reviews rate this recipe 4.5 of 5 stars.
6 servings
Prep 35 min. - Cook 30 min.

"A delightfully rich-tasting soup. My husband likes this soup so much he refers to all butternut squashes as soup now. I recommend this with the silken tofu instead of milk - it adds protein to a fiber-rich soup, and no one will know it's there if you don't tell them! Serve warm with a sprinkling of grated Parmesan or Romano and some crusty toasted bread on the side."

Ingredients:
2 tablespoons unsalted butter
1 cup diced red onion
6 cups butternut squash - peeled, seeded, and cut into 1-inch cubes
2 sweet potatoes, peeled and cut into 1-inch cubes
6 cups reduced-sodium vegetable broth, or as needed
3 tablespoons chopped fresh thyme
1 tablespoon grated fresh ginger root
1 teaspoon ground turmeric
1/2 teaspoon ground coriander
1/4 teaspoon ground black pepper
1 green chile pepper, halved lengthwise (optional)
1 cup silken tofu, divided
salt to taste

Directions:
1. Melt the butter in a large stock pot over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the butternut squash, sweet potatoes, and enough vegetable broth to cover. Stir in the thyme, ginger, turmeric, coriander, black pepper, and chile pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low. Cover and simmer until vegetables are very tender, 20 to 30 minutes, stirring occasionally.

2. Remove and discard the chile pepper. Pour about 1/3 of the soup and 1/3 of the tofu into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree.

Puree in batches until smooth and pour into a clean pot. Repeat with the remaining soup and tofu. Alternately, you can use a stick blender and puree the soup and tofu right in the cooking pot.


• Cook's Note
• Because butternut squashes come in varying sizes, my general rule is that the sweet potatoes should be about 3/4 of the amount of butternut squash. The amount of broth can be varied with the cook's judgment so that it just covers the vegetables. Too much broth and the soup will lose its ideal thickness.

1/6 of recipe equals: Calories: 225 kcal; Fat: 5.3 g; Carbs: 41.5g; Protein: 6.1 g; Cholesterol: 10 mg; Sodium: 331 mg