Butternut Squash Soup

Scale

• 1 large butternut sqash

• 2 tablespoons olive oil, divided

• 1 cup chopped sweet onion

• 1 small Honeycrisp apple, peeled and chopped

• 1/2 teaspoon minced garlic

• 1/4 teaspoon ground nutmeg

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground cardamon

• 1 teaspoon fresh grated ginger root

• 14 ounce lower sodium vegetable broth

• 2 teaspoons maple syrup + some for garnish if desired

• 14.5 ounce package silken tofu

1 teaspoon salt

1/4 cup chopped pistachios

Preheat oven to 350 degrees F.
Cut butternut squash lengthwise and scoop out seeds. Brush flesh with olive oil (about 1 tablespoon).
Line baking sheet with aluminum foil and place squash flesh side down. Bake in oven for about 1 hour or until squash is soft and tender. Allow to cool and scoop fleshj out of skin. Discard skin and set roasted squash aside.
Heat one tablespoon olive oil in a 5 or 6 quart Dutch oven over medium-high heat. Add onion and apple;cook stirring occasionally, until softened, 5 to 6 minutes. Add ginger, garlic, nutmeg, cinnamon, cardamon and cook until fragrant, about 1 minute. Stir in broth, roasted squash and maple syrup. Cook until smooth and heated through (about 5 minutes). Allow to cool (about 15 minutes).
Transfer mixture to Vitamix blender , add tofu and salt . Process until smooth .
Divide evenly between 4 bowls. Drizzle with maple syrup . Top with chopped pistachios.

Find it online: http://capefearnutrition.com/2019/01/14/butternut-squash-soup/