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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.

Spiced Winter Squash Soup

olive oil

yellow onion

small Honeycrisp apple (about 6 oz.)

grated peeled fresh ginger

chopped garlic

curry powder

grated fresh nutmeg

ground cinnamon, plus more for garnish

ground cardamom

lower-sodium vegetable broth

(14 1/2-oz.) can butternut squash puree

(14 1/2-oz.) can pumpkin puree

creamy natural peanut butter

light brown sugar

(14-oz.) pkg silken tofu

kosher salt

unsalted roasted pumpkin seed kernels (pepitas)

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.