Spiced Butternut Squash Soup
Preparation time: 30 minutes
Cook time: 20 minutes
Total time: 50 minutes
Servings: 6
Ingredients:
- 1 large butternut squash, peeled and cubed (about 6 cups total)
- 2 Tbsp olive oil (divided)
- 5 cloves garlic, minced
- 1 large yellow onion, chopped
- 3 tablespoons freshly grated ginger
- ½ tsp chili flakes
- 2 Tbsp gochujang paste
- 4 cups low-sodium vegetable broth
- 1 (12-16 oz) block extra-firm tofu, drained
- 1 can full-fat coconut milk
- Salt and pepper, to taste
Instructions:
- Preheat oven to 400 degrees. Spread butternut squash cubes on a large cookie sheet and toss squash with 1 Tbsp of the olive oil, plus ½ tsp each salt and pepper. Bake for about 20 minutes until squash is fork tender. Remove from oven and set aside.
- Heat remaining 1 Tbsp olive oil over medium heat in large saucepot. Add onion and sauté until translucent, about 5 minutes. Add garlic and sauté an additional 2 minutes. Add chili flakes, gochujang paste and about ½ of the roasted butternut squash cubes and stir to coat.
- Add onion/squash mixture to a large blender along with vegetable broth and tofu. Blend all ingredients until smooth (this may need to be done in batches depending on size of blender).
- Return blended squash mixture to frying pan and add coconut milk and remaining cubed squash. Heat on medium heat to desired temperature. Season with additional salt and pepper as needed.
* Emma’s recipe
