Butternut Squash Soup



• 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


  1. Preheat oven to 350 degrees F.
  2. Cut butternut squash lengthwise and scoop out seeds. Brush flesh with olive oil (about 1 tablespoon).
  3. 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.
  4. 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).
  5.  Transfer mixture to Vitamix blender , add tofu and salt . Process until smooth .
  6. Divide evenly between 4 bowls.  Drizzle with maple syrup . Top with chopped pistachios.


Social media & sharing icons powered by UltimatelySocial