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Easy high protein butternut squash soup with tofu and pita whips

Easy High Protein Butternut Squash Soup with Tofu

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5 from 6 reviews

Description

This soup is loaded with fall flavours and seasonal fall veggies. With a high-protein secret ingredient – tofu!

Ingredients

Scale

Soup: 

2 Tbsp olive oil

1 small yellow onion, chopped

2 carrots, peeled and chopped

¼ tsp salt

1 medium butternut squash, peeled and diced (about 5 cups)

1 large sweet potato, peeled and diced (about 3 cups)

5 cups vegetable broth

1 tsp garlic

¾ tsp ginger

½ tsp curry powder

¼ tsp nutmeg

½ tsp cinnamon

1 brick silken tofu (454g), drained and cubed

Pita chips:

Whole wheat pitas

Olive oil

Salt and pepper, to taste

Additional herbs, spices (optional)

Instructions

  1. In a large pot, warm the oil over medium heat. Add the carrot and onion, sprinkle with salt and cook until onion becomes translucent, about 5 min. Add in spices and stir together.
  2. Add diced squash and sweet potato to the pot, pour in vegetable broth and bring to a boil. Reduce to a simmer and cook until potato and squash are tender, about 15 minutes.
  3. Once vegetables are tender, add cubed tofu. Blend with an immersion blender, or transfer to a large blender and blend until smooth.
  4. To make pita chips, slice a whole wheat pita into triangles. Place on a parchment lined pan and drizzle with olive oil. Season with salt and pepper, to taste. Bake at 350 until crispy and lightly golden, about 10 minutes.
  • Prep Time: 15
  • Cook Time: 15
  • Category: Entree
  • Method: Stove top
  • Cuisine: soup

Find it online: https://www.realgoodeats.ca/high-protein-butternut-squash-soup-with-tofu/