Winter Squash Soup With Cinnamon Tofu Cream

Serves: 4
Total Calories: 155


1 tablespoon vegetable oil
1/2 onion, chopped
1 carrot, peeled and sliced
1 rib celery, sliced
1 (10-ounce) package frozen squash puree, thawed
1 (32-ounce) container vegetable broth
1/3 cup apple juice
1/2 teaspoon dried thyme leaves
salt and ground black pepper to taste
1 (14-ounce) package soft tofu
1 teaspoon ground cinnamon
2 tablespoons maple syrup


Heat the oil in a large saucepan over medium heat. Add the onion, carrot, and celery and sauté until barely tender, about 5 minutes. Add the squash puree, broth, apple juice, thyme, salt, and pepper, and simmer until the vegetables are tender, 10 to 15 minutes.

Meanwhile, combine the tofu, cinnamon, and maple syrup in a food processor and puree until completely smooth. Stir 1/2 cup of the tofu cream into the soup until blended. Serve, swirling a spoonful of the remaining tofu cream into each portion.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 155
Calories from Fat: 30

This Winter Squash Soup With Cinnamon Tofu Cream recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.

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