Roasted Squash and Tofu soup

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Roasted Squash and Tofu soup calories by ingredient



Number of Servings: 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

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.