Recipe by Miriam
"A delightfully rich-tasting soup. My husband likes this soup so much he refers to all butternut squashes as soup now. I recommend this with the silken tofu instead of milk - it adds protein to a fiber-rich soup, and no one will know it's there if you don't tell them! Serve warm with a sprinkling of grated Parmesan or Romano and some crusty toasted bread on the side."
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diced red onion
butternut squash - peeled, seeded, and cut into 1-inch cubes
sweet potatoes, peeled and cut into 1-inch cubes
reduced-sodium vegetable broth, or as needed
chopped fresh thyme
grated fresh ginger root
ground black pepper
green chile pepper, halved lengthwise
silken tofu, divided
salt to taste
Wonderful in a deliciously understated kind of way.
I made some minor changes:
I added one standard block of tofu - I don't know what a "cup" of tofu looks like, and I wasn't about to start storing unused tofu, so I just used the whole 14oz block. Maybe that is a cup; I don't know.
I doubled all the spices, and used some hot sauce instead of a chili.
The essential recipe was the same, and it was delicious.
My husband absolutely hated it. His response, "I feel like a little kid who has to force food down before dessert." I found it palatable but that is about it.
thank you for this recipe! i made this soup successfully with some minor changes: 2 1/2 lbs cubed squash, 2 large sweet potatoes - roasted with olive oil salt and pepper. cooked onion in butter, then added chicken broth, cooked squash, brought to boil. added nutmeg, ginger, coriander, pepper. also added about 1 cup light cream. YUMMO!
We love butternut squash soup, but this is one of the best I've tasted. I used 1/2 block of 14oz tofu. To reduce fat, I cooked the onion in about 1/2 cup of veggie broth instead of butter. That's all I did differently. Love getting the extra protein from the tofu, though my meat-eating brother was a bit dubious when he found out about the tofu.
For someone that doesn't usually like this type of dish, this was pretty good! The seasoning was just right to compliment the squash and sweet potato flavors and gave it that nice, Fall-ish feel. It won't be a regular at our house, but cold Fall days and Thanksgiving are definitely possibilities.
Delicious! The tofu is hidden! I used soft tofu and omitted the chilli. Mmm I will definitely make this again. Thanks for the great recipe :)
This was easy and delicious... Making it for Thanksgiving first course!
Made this today; it was unseasonably cold and I wanted something comforting and warm. This was beautiful! I didn't have tofu, so I used part skim milk, part half-and-half. I also melted a little Brie (no rind) into the soup, since I had some small cubes left over from a party. Complements the soup perfectly! This one's a keeper!!
* Percent Daily Values are based on a 2,000 calorie diet.
Butternut Squash and Sweet Potato Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 47
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