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