Butternut squash and tofu soup

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 211.1
  • Total Fat: 4.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 452.1 mg
  • Total Carbs: 39.8 g
  • Dietary Fiber: 1.2 g
  • Protein: 7.6 g

View full nutritional breakdown of Butternut squash and tofu soup calories by ingredient
Report Inappropriate Recipe

Submitted by: DEMURALIST


sweet, creamy, warming, and healthy! sweet, creamy, warming, and healthy!
Number of Servings: 4


    1 T Oil
    1 medium onion, chopped
    1/3 C chopped carrots
    1 small butternut squash, peeled and diced (about 3 C)
    1/4 C honey
    1 12oz pkg Mori Nu, Lite Silken Firm Tofu
    1/4 tsp cinnamon
    1/8 tsp ground allspice


Serves 4
Heat oil in large pot over med. heat. Add onion and carrot. Cook until tender (4 to 6 mins.)

Add the squash and enough water to cover by about 3 inches. Simmer, uncovered, until squash and carrot are fork tender, about 30 mins.

Stir in honey, tofu, cinnamon, allspice blend with stick blender or let cool slightly and puree in standing blender.

Thin with water if necessary, season with salt and pepper to taste.

Number of Servings: 4

Recipe submitted by SparkPeople user DEMURALIST.


Rate This Recipe