Butternut Squash and Sweet Potato Soup

Butternut Squash and Sweet Potato Soup

13 Reviews 2 Pics
  • Prep

    35 m
  • Cook

    30 m
  • Ready In

    1 h 5 m
Recipe by  Miriam

“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.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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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.

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Reviews (13)

Rate This Recipe
God
25

God

Wonderful in a deliciously understated kind of way. I made some minor changes: I added one standard block of tofu - I don't know what a "cup" of tofu looks like, and I wasn't about to start storing unused tofu, so I just used the whole 14oz block. Maybe that is a cup; I don't know. I doubled all the spices, and used some hot sauce instead of a chili. The essential recipe was the same, and it was delicious.

Mary
21

Mary

thank you for this recipe! i made this soup successfully with some minor changes: 2 1/2 lbs cubed squash, 2 large sweet potatoes - roasted with olive oil salt and pepper. cooked onion in butter, then added chicken broth, cooked squash, brought to boil. added nutmeg, ginger, coriander, pepper. also added about 1 cup light cream. YUMMO!

NaniLiz
11

NaniLiz

We love butternut squash soup, but this is one of the best I've tasted. I used 1/2 block of 14oz tofu. To reduce fat, I cooked the onion in about 1/2 cup of veggie broth instead of butter. That's all I did differently. Love getting the extra protein from the tofu, though my meat-eating brother was a bit dubious when he found out about the tofu.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 225 cal
  • 11%
  • Fat
  • 5.3 g
  • 8%
  • Carbs
  • 41.5 g
  • 13%
  • Protein
  • 6.1 g
  • 12%
  • Cholesterol
  • 10 mg
  • 3%
  • Sodium
  • 331 mg
  • 13%

Based on a 2,000 calorie diet

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