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Butternut Squash Soup

Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Appetizer, lunch, Snack
Cuisine American
Servings 4

Ingredients
  

  • 1 large butternut squash
  • 2 tablespoons olive oil divided
  • 1 cup chopped sweet onion
  • 1 medium apple
  • 1 teaspoon ginger
  • 1 teaspoon garlic
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1 teaspoon cardamon
  • 4 cups broth
  • 1 tablespoon maple syrup
  • 1 cup tofu
  • 1/2 teaspoon salt
  • 2 tablespoons chopped pistachios for garnish

Instructions
 

  • Preheat oven to 400°F (200°C). Cut butternut squash in half lengthwise and scoop out seeds. Place cut-side up on a baking sheet and roast for 45-60 minutes, or until tender.
  • Scoop out the roasted squash flesh and set aside.
  • Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Add onion and apple; cook, stirring occasionally, until softened, 5 to 6 minutes. Add ginger, garlic, nutmeg, cinnamon, and cardamon; cook until fragrant, about 1 minute.
  • Stir in broth, roasted squash, and maple syrup. Cook until smooth and heated through (about 5 minutes). Allow to cool (about 15 minutes).
  • Transfer mixture to a blender, add tofu and salt. Process until smooth.
  • Divide evenly between 4 bowls. Drizzle with maple syrup. Top with chopped pistachios.
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