butternut squash and apple soup
This is the perfect fall soup - a creamy but healthy Butternut Squash and Apple Soup!
Another squash recipe?! I know, shocking. I'm becoming a wee bit too predictable. But really - what is better this time of year than getting cozy with a big bowl of pure comfort in the form of soup that features a seasonal vegetable? Not much, I say.
Truth be told, I had actually originally planned to re-make my first Butternut Squash and Apple Soup recipe on zee blog that I first posted a billion years ago (okay, two), but ended up freestylin' a little bit instead. In the end, I wound up with a slight variation that not only makes the soup wayyyy creamier than my original recipe, but packed with more protein. The secret: tofu!
You see, since I still have a bunch of that Mori-Nu tofu (p.s. $100 and a boat load of tofu still up for grabs in my giveaway!) I decided to add a block of the silken tofu to the soup and blend it all up. As you can see, it turned out super creamy and as I can attest, it turned out super delicious.
I also jazzed it up a bit and garnished it with some diced apples and pumpkin seeds, for some crunch every few bites. Of course, some cheese on top is always welcome, too. Either way - I'm so glad I remade/reinvented this soup...it is delicious and perfect for this time of year!
Butternut Squash Apple Soup
Ingredients
- 2 tablespoon olive oil
- 1 white onion diced
- 2 medium apples peeled, cored, and chopped
- 1 butternut squash peeled, de-seeded, and chopped into 1" pieces
- 1 ½ teaspoon cumin
- ½ teaspoon corinader
- ½ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 3 cups vegetable broth
- 8 oz block silken tofu
- 1 peeled and diced apple
- pumpkin seeds for garnish
Instructions
- In large stock pot, heat olive oil over medium heat.
- Add diced onion and cook about 4 minutes, until translucent.
- Add apples, butternut squash, and spices.
- Cook 3-4 more minutes, stirring frequently.
- Add vegetable broth and bring to a boil.
- Reduce heat and let simmer for 25-30 minutes, until squash is tender.
- Remove from heat and blend with immersion blender.
- Add tofu and blend more until completely pureed.
- Season with salt and pepper.
- Garnish with chopped apples and pumpkin seeds.
- Enjoy!
Nutrition
I need to experiment more with tofu in soups! This looks so good!
I think I just found what i'm going to do with all the squash I got from the market! This looks amazing.
This is just one of those recipes you want to keep to yourself, that way you can eat it all up by yourself. I love how pretty it is. I'd be slurping it up at rapid speed.
Tofu in butternut squash soup?! I'm totally into this. What a healthy way to give it that creamy texture without the guilt!
Thanks Sarah! My thoughts exactly 🙂
A classic soup that you have definitely jazzed-up! Perfect for a cold fall night.
Thanks Amy!
I have been looking for a comforting soup to make this fall- I think I found it!
I think you'll love it, Katie!
I personally enjoy your "predictability" when it comes to butternut squash. 😉 I think the only thing that would make this recipe better would be some B sprouts...well maybe not, I just really really really wanted to type "B sprouts." Seriously though, I love this soup! I can't believe there is tofu in it! Pinning!
Tofu!?! Love it, need it, can't wait to make it 🙂
This was yummy! I’ve never made spaghetti squash before and I’m not sure if it’s supposed to me soft or not when it’s done. My squash was on the larger side so maybe I should have cooked it longer.