Butternut squash, Tofu and Apple Soup
15min
6 pers.
30min
Creamy tofu
Lunches and dinners
Comforting Recipes
Ingredients
Butternut squash, Tofu and Apple Soup
1 large Butternut squash, peeled
30 ml (2 tbsp) butter
1 onion, chopped
2 Cortland apples, peeled and cubed
15 ml (1 tbsp) minced garlic
15 ml (1 tbsp) chopped ginger
5 ml (1 tsp) turmeric
1.5 litres (6 cups) vegetable broth
Salt and pepper to taste
15 ml (1 tbsp) olive oil
1 500 g container Soykei silken tofu
Garnish :
1 Cortland apple, cut into small cubes
5 ml (1 tsp) chopped fresh thyme
Preparation
- Cut the squash in half. Remove the strands and seeds. Rinse the squash seeds in cold water, then pat dry with paper towels.
- Cut the squash flesh into cubes.
- In a large saucepan, melt the butter over medium heat. Cook the onion, apples, garlic, squash and ginger for 4 to 5 minutes.
- Add the turmeric and pour in the vegetable broth. Season with salt and pepper. Bring to a boil, then simmer for 25 to 30 minutes over low-medium heat, until the squash is tender.
- Meanwhile, preheat the oven to 180°C (350°F).
- On a baking sheet lined with parchment paper, spread the pumpkin seeds and drizzle with oil. Bake for 20 minutes, stirring halfway through cooking.
- Place the tofu in the electric blender, then transfer the contents of the saucepan to the blender. Blend for 1 to 2 minutes, until the mixture is smooth and creamy.
- When serving, garnish the soup with roasted pumpkin seeds, apple and thyme.
