• 6servings
  • 30minutes
  • 225calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsC, D, P
MineralsNatrium, Silicon, Potassium, Sulfur

Ingredients Jump to Instructions ↓

  1. 2 tablespoons unsalted butter

  2. 1 cup diced red onion

  3. 6 cups butternut squash - peeled, seeded, and cut into 1-inch cubes

  4. 2 sweet potatoes, peeled and cut into 1-inch cubes

  5. 6 cups reduced-sodium vegetable broth, or as needed

  6. 3 tablespoons chopped fresh thyme

  7. 1 tablespoon grated fresh ginger root

  8. 1 teaspoon ground turmeric

  9. 1/2 teaspoon ground coriander

  10. 1/4 teaspoon ground black pepper

  11. 1 green chile pepper, halved lengthwise

  12. 1 cup silken tofu, divided

  13. salt to taste

Instructions Jump to Ingredients ↑

  1. Melt the butter in a large stock pot over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the butternut squash, sweet potatoes, and enough vegetable broth to cover. Stir in the thyme, ginger, turmeric, coriander, black pepper, and chile pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low. Cover and simmer until vegetables are very tender, 20 to 30 minutes, stirring occasionally.

  2. Remove and discard the chile pepper. Pour about 1/3 of the soup and 1/3 of the tofu into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Repeat with the remaining soup and tofu. Alternately, you can use a stick blender and puree the soup and tofu right in the cooking pot.


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