Spiced Winter Squash Soup

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Initial version

Authored by Shanzy
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.