Creamy Butternut Squash Soup
Tofu adds plenty of protein and a creamy texture to this luscious soup. To save time, you can use frozen butternut squash.
- Cooked VegetableCounts as a serving of Cooked Vegetable
- Healthy CarbohydrateCounts as a serving of Healthy Carbohydrate
Makes 6 servings
What you'll need
1 TBSP olive oil
2 large onions, diced
2 pounds peeled and diced butternut squash
4 cups chicken or vegetable broth
1 pound soft tofu, drained and diced
1 tsp. ground ginger
1 TBSP lemon juice
½ tsp. dried thyme
1 tsp. salt
freshly ground pepper to taste
What to do
Heat olive oil in a large pot over medium-high heat. Add the diced onions and sauté for a few minutes until tender. Add the butternut squash and sauté a few more minutes, then add broth. Bring to a boil, reduce the heat and simmer, uncovered, until the squash is very tender, about 20 minutes. Add the tofu and ginger, lemon juice, thyme, salt and pepper to the pot, and simmer a few more minutes until the tofu is heated through.
Purée the soup in batches in a blender or food processor. Return to the pan, and reheat until the soup is very hot, but not boiling. Ladle into bowls and garnish with fresh thyme, or thin strips of lemon peel, if desired.
Protein: 10 g
Carbohydrate: 25 g
Fat: 3 g