This soup is loaded with fall flavours and seasonal fall veggies. With a high-protein secret ingredient – tofu!
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
Whole wheat pitas
Salt and pepper, to taste
Additional herbs, spices (optional)
- 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.
- 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.
- Once vegetables are tender, add cubed tofu. Blend with an immersion blender, or transfer to a large blender and blend until smooth.
- 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
Keywords: soup, high protein, tofu, butternut squash, dinner recipe, 30 minute recipe