Fiery Butternut Squash & Tofu Soup

Healthy Recipes

Serves: 6
Prep & Cooking time: 50 minutes

Notes: This recipe contains: Vitamin A, B-Vitamins, Vitamins C, protein, fibre, calcium, iron, potassium, no added sugars and is low in salt and fats!

This is a squash and tofu soup flavoured with fiery ginger and other earthy spices. Not only is it delicious, but it’s easy to prepare; the finished product provides you with a soup that has a very creamy and velvety texture! 

 

Feel free to use more spices if desired!

 

Ingredients:

+++++++++++++++++++600ml    Vegetable stock (low-salt/DF; GF if needed)
+++++++++++++++++++800ml    Water
+++++++++++++++++++800g       Butternut squash
+++++++++++++++++++60g          Raw ginger root
+++++++++++++++++++140g        Carrot
+++++++++++++++++++130g        Red bell pepper
+++++++++++++++++++10g          Garlic cloves
+++++++++++++++++++6g            Ground cumin
+++++++++++++++++++6g            Ground coriander
+++++++++++++++++++340g       Silken Tofu
+++++++++++++++++++                Salt & ground black pepper

 

 

Directions:

Place a large, non-stick saucepan over a medium-low heat. Add the stock and water. Bring to the boil.

 

 

In the meantime, trim the ends, de-seed and chop the squash into small cubes. Wash, peel and roughly chop the ginger. Wash, peel, trim the ends and and roughly chop the carrot. Wash, remove the stem, de-seed and chop the bell pepper. Peel and mince the garlic.

We used some of our roasted garlic that we saved from last week! Remember our baked rice?! Feel free to use a raw or roasted variety!

 

 

Place the squash, ginger and carrot into the saucepan. Cover with a lid. Bring back to the boil. Reduce to a simmer. Cook for 10 minutes or until softened.

 

 

Add the bell pepper, garlic, ground cumin and coriander. Stir together. Cover with a lid. Allow to cook for a further 5 minutes.

 

 

Remove from the heat and allow it to cool slightly.

 

 

In the meantime, drain and place the tofu into a blender.

 

 

Ladle the soup into the blender; if necessary, process in batches.

We completed this step in 2 batches.

 

 

Blend until smooth.

Nice and creamy!

 

 

Transfer the soup back into the saucepan or a resealable container.

 

 

Give it a stir. Taste and season it with salt and black pepper as necessary.

 

 

Reheat gently (if applicable) until hot but not boiling.

 

 

Ladle into a soup bowl.

 

 

Garnish with croutons, seeds, or herbs if desired.

We used some home-made croutons, spring onion, black pepper and a few cumin seeds 🙂

 

Enjoy!

 

Refrigerate any leftovers in a resealable container; reheat and consume within 3-5 days. Alternatively, freeze in a resealable container(s); defrost and consume within 1-2 months.

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4 thoughts on “Fiery Butternut Squash & Tofu Soup

    1. Hi Evelyn! Thanks for the comment and stopping by our blog. It really was! The squash and tofu act like a ‘blank canvas’to most spices etc; there is a lot you could do with this soup 🙂 We hope you enjoy it.

      Liked by 1 person

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