Tis the season for warm flavors and hot soups. Winter squash makes the BEST soups and this one has an unexpected twist of tofu. Even though there is currently a debate on eating tofu on the Paleo diet, I am ok eating it in moderation from time to time. Adding protein without taking away from the squash flavor is amazing in my book.
Even though it’s vegetarian & vegan, the carnivore-lover in your life will love this creamy soup. Promise!
Paleo (and Vegan!) Spiced Winter Squash Soup
- 2 tablespoons olive oil, divided
- 1 cup yellow onion, chopped
- 1 small Honeycrisp apple, peeled and chopped
- 1 teaspoon fresh ginger, peeled and grated
- 1 clove garlic, chopped
- 1/4 teaspoon curry powder
- 1/4 teaspoon grated fresh nutmeg
- 1/4 teaspoon ground cinnamon, plus more for garnish
- 1/8 teaspoon ground cardamom
- 1 1/2 cups vegetable broth
- 1 (14 1/2-oz.) can butternut squash puree
- 1 (14 1/2-oz.) can pumpkin puree
- 1 (14-oz.) package silken tofu, drained
- 1 teaspoon kosher salt
- 1/4 cup pomegranate seeds, sesame seeds or unsalted roasted pumpkin seed kernels (pepitas) (optional)
- Heat 1 tablespoon oil in a 5- to 6-quart Dutch oven over medium-high. Add onion and apple; cook, stirring occasionally, until softened, 5 to 6 minutes. Add ginger, garlic, curry powder, nutmeg, cinnamon, and cardamom; cook, stirring often, until fragrant, about 1 minute. Stir in broth, squash and pumpkin; cook until smooth and heated through, about 5 minutes.
- Add tofu and salt. Using an immersion blender, blend until smooth. Alternatively, transfer mixture to a blender. Remove center piece of blender lid; secure lid on blender, and place a clean kitchen towel over opening in lid. Process until smooth, about 45 seconds.
- Divide evenly among 4 bowls. Sprinkle with pomegranate, sesame seeds or pepitas, and drizzle with remaining 1 tablespoon oil. Sprinkle with cinnamon. Enjoy!