Spiced Winter Squash Soup

Smooth and custardy, silken tofu blends perfectly with the butternut squash and pumpkin to create the ultimate velvety texture. And thanks to its protein and fiber, the dish is quite filling--your family won't even know it's completely vegan.Heat 1 tablespoon oil in a 5- to 6-quart Dutch oven over medium- high. Add onion and apple; cook, stir- ring occasionally, until softened, 5 to 6 minutes. Add ginger, garlic, curry powder, nutmeg, cinnamon, and car- damom; cook, stirring often, until fragrant, about 1 minute. Stir in broth, squash, pumpkin, peanut butter, and brown sugar; cook until smooth and heated through, about 5 minutes.Transfer mixture to a blender; add tofu and salt. Remove center piece of blender lid; secure lid on blender, and place a clean kitchen towel over open- ing in lid. Process until smooth, about 45 seconds. Divide evenly among 4 bowls. Sprinkle with pepitas, and driz- zle with remaining 1 tablespoon oil. Sprinkle with cinnamon.

4 (1 1/2 cup) servings

Ingredients

  • 2 tbsp olive oil divided
  • 1 c yellow onion chopped
  • 1 small Honeycrisp apple (about 6 oz.) peeled and chopped
  • 1 tsp grated peeled fresh ginger
  • 1/2 tsp chopped garlic
  • 1/4 tsp curry powder
  • 1/4 tsp grated fresh nutmeg
  • 1/4 tsp ground cinnamon, plus more for garnish
  • 1/8 tsp ground cardamom
  • 12 c lower-sodium vegetable broth
  • 1 (14 1/2-oz.) can butternut squash puree
  • 1 (14 1/2-oz.) can pumpkin puree
  • 2 tsp creamy natural peanut butter
  • 2 tsp light brown sugar
  • 1 (14-oz.) pkg silken tofu drained
  • 1 tsp kosher salt
  • 1/4 c unsalted roasted pumpkin seed kernels (pepitas)

Instructions

1

Heat 1 tablespoon oil in a 5- to 6-quart Dutch oven over medium- high. Add onion and apple; cook, stir- ring occasionally, until softened, 5 to 6 minutes. Add ginger, garlic, curry powder, nutmeg, cinnamon, and car- damom; cook, stirring often, until fragrant, about 1 minute. Stir in broth, squash, pumpkin, peanut butter, and brown sugar; cook until smooth and heated through, about 5 minutes.

2

Transfer mixture to a blender; add tofu and salt. Remove center piece of blender lid; secure lid on blender, and place a clean kitchen towel over open- ing in lid. Process until smooth, about 45 seconds. Divide evenly among 4 bowls. Sprinkle with pepitas, and driz- zle with remaining 1 tablespoon oil. Sprinkle with cinnamon.