Roasted Squash and Tofu soup

Name: Roasted Squash and Tofu soup Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6
Ingredients: 2 lbs. squash winter; 2 med. onions; 2 tart apples; 3 cloves garlic; 2 tbsp. sunflower oil; cayenne pepper; 4 cups water; 12 oz. soft silken tofu

Minutes to Prepare: 20
Minutes to Cook: 50

Number of Servings: 6

Ingredients

2 lbs. squash , winter2 med. onions2 tart apples3 cloves garlic2 tbsp. sunflower oilcayenne pepper4 cups water12 oz. soft silken tofu

Directions

Toss first 6 ingredients to coat vegetables in oil and spread in roasting pan. Roast in 400 degree oven, stirring every 10 minutes, until vegetables start to brown, about 40 minutes. Remove from oven and place 1/3 vegetables, 1/3 tofu and 1 cup water in blender and puree. Place puree in pot and repeat with all vegetables. Correct seasoning and if too thick, add more water. Heat to simmer and serve.

Serving Size: makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user FERNHAM.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 175.2
Total Fat: 6.4 g
Cholesterol: 0.0 mg
Sodium: 14.0 mg
Total Carbs: 28.2 g
Dietary Fiber: 6.4 g
Protein: 4.6 g

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