Butternut Squash And Sweet Potato Soup
Serves: 4
Magnus Pfeffer
1 January 1970
Based on User reviews:
54
Spice
43
Sweetness
49
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 tbsps
Unsalted Butter1 cup
Red Onion (diced)3 tbsps
Thyme (chopped fresh)1 tbsp
Ginger Root (grated fresh)1 tsp
Ground Turmeric1 tsp
Ground Coriander1 tsp
Ground Black Pepper1 cup
Silken Tofu (divided)Directions:
1
Melt the butter in a large stock pot over medium heat
2
Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes
3
Add the butternut squash, sweet potatoes, and enough vegetable broth to cover
4
Stir in the thyme, ginger, turmeric, coriander, black pepper, and chile pepper
5
Bring to a boil over medium-high heat, then reduce heat to medium-low
6
Cover and simmer until vegetables are very tender, 20 to 30 minutes, stirring occasionally
7
Remove and discard the chile pepper
8
Pour about 1/3 of the soup and 1/3 of the tofu into a blender, filling the pitcher no more than halfway full
9
Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree
10
Puree in batches until smooth and pour into a clean pot
11
Repeat with the remaining soup and tofu
12
Alternately, you can use a stick blender and puree the soup and tofu right in the cooking pot