SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 168.5
  • Total Fat: 5.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 772.5 mg
  • Total Carbs: 25.9 g
  • Dietary Fiber: 7.1 g
  • Protein: 7.2 g

View full nutritional breakdown of Roasted Butternut Squash Soup with Tofu calories by ingredient
Report Inappropriate Recipe

Roasted Butternut Squash Soup with Tofu

Submitted by: EEMILLA

Introduction

Perfect for a warm lunch or light dinner. Perfect for a warm lunch or light dinner.
Number of Servings: 6

Ingredients

    1 medium to large butternut squash
    salt and pepper
    1 tbs sesame oil
    1 large onion. diced
    2/3 block of extra firm tofu, drained and cubed
    3 carrots, chopped
    5 cloves garlic, minced
    3-5 inch piece of ginger root, peeled & minced
    4 cups of vegetable stock
    2 cups water
    2 tbs ground cumin seed
    1 tsp coriander seed

Directions

serves six adults

1. Preheat the oven to 400F
2. Peel the squash and remove the seeds then cube for faster cooking
3. Spread the squash on a lined baking sheet (I use my silpat) and roast for thirty minutes to an hour, until squash is cooked through then turn off the oven
4. Heat the oil in a large pot over medium high heat then add the onion and tofu and cook until browned
5. Add the carrots then the garlic and ginger and allow to cook for a couple of minutes
6. Remove the squash from the oven and add to the veggies.
7. Deglaze the pan with some of the stock then add the rest of the liquids and increase the heat to bring to a boil
8. Once it boils, reduce the heat to low, add the cumin and coriander, cover, and allow to simmer for another thirty minutes or until reduced to your liking.
9. Using an immersion blender, puree the soup before serving

Number of Servings: 6

Recipe submitted by SparkPeople user EEMILLA.






Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe