This soup recipe is a winter staple because it includes tons of orange vegetables and healing spices to support immune health. It’s also beautifully warming and thoroughly cooked to support digestion in colder winter months. The tofu can be omitted, but we like that it adds 15 g of protein per serving.
You May Also Like: Warm Up This Winter with Miso Soup, Immune-Building Vegetable Soup, Tofu Nuggets.
Immune-Supporting Squash Soup with Tofu
Ingredients
1 large squash (butternut, acorn, delicata, and buttercup all work well)
1 onion (chopped)
1 orange pepper (chopped)
4 clv garlic (finely chopped)
1 T coconut or avocado oil
1 cn organic BPA-free coconut milk
1 T curry powder
1 T tumeric
1⁄4 t chili flakes
6 c bone broth (or organic vegetable or chicken broth)
1 package (organic tofu)
seasonings of choice
salt and pepper (to taste)
Instructions
- Preheat the oven to 400°F.
- Cut your squash in half and lay face down on a baking sheet.
- Drain tofu and cut into small cubes. Spray or lightly drizzle with coconut or avocado oil, sprinkle with spices of choice, and bake in the oven along with the squash for 30 minutes while you prepare your other ingredients.
- Add the onion, garlic, and spices to a preheated large dutch oven on medium–hot. Cook until translucent and fragrant.
- Remove the squash from the oven and carefully scrape out the flesh of the squash. Add it to your pot along with the chopped pepper and cook for 5 minutes, stirring often.
- Add the bone broth, cover, and let simmer for 30 minutes.
- Add your can of coconut milk and use an immersion blender to purée your soup. Top with tofu cubes and hemp seeds (optional).
Yield
