During the cold months, few things are better than a good cup of soup. This creamy and healthy butternut squash-based soup is filling, delicious and easy to make.
Butternut squash is a versatile vegetable and a good source of fiber, potassium and vitamin A. When bought in season, it’s budget friendly. Plus, butternut squash soup is easy to store. So what are you waiting for?
- 1 TBSP olive oil
- 2 large onions, diced
- 2 lb. peeled and diced butternut squash
- 4 cups chicken or vegetable broth
- 1 package 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
Heat olive oil in a large stockpot 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, and 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.
Makes 6 servings.
By Susan Bowerman, M.S., RD, CSSD, CSOWM, FAND – Senior Director, Worldwide Nutrition Education and Training
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