“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.” - by Miriam
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- 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.
- 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.
Nutrition
Amount Per Serving (6 total)
- Calories
- 225 cal
- 11%
- Fat
- 5.3 g
- 8%
- Carbs
- 41.5 g
- 13%
Based on a 2,000 calorie diet
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Reviews (8)
Rate This Recipe
"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 u..." See morenused 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
"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, th..." See moreen added chicken broth, cooked squash, brought to boil. added nutmeg, ginger, coriander, pepper. also added about 1 cup light cream. YUMMO!"
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 al..." See morel 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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