Immune-Supporting Squash Soup with Tofu

SQUASH SOUP WITH TOFU

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. 

Ingredients

• 1 large squash (butternut, acorn, delicata, and buttercup all work well)
• 1 onion, chopped
• 1 orange pepper, chopped
• 4 cloves of garlic, finely chopped
• 1 Tbsp coconut oil or avocado oil
• 1 can of organic BPA-free coconut milk
• 1 Tbsp curry powder
• 1 Tbsp turmeric
• ¼ tsp chili flakes (optional)
• 6 c bone broth, or organic vegetable or chicken broth
• 1 package organic tofu
• Seasoning of choice and sea salt and fresh ground pepper, to taste

Instructions

1. Preheat the oven to 400°F.
2. Cut your squash in half and lay face down on a baking sheet.
3. 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.
4. Add the onion, garlic, and spices to a preheated large dutch oven on medium–hot. Cook until translucent and fragrant.
5. 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.
6. Add the bone broth, cover, and let simmer for 30 minutes.
7. Add your can of coconut milk and use an immersion blender to purée your soup. Top with tofu cubes and hemp seeds (optional).

You May Also Like: Warm Up This Winter with Miso Soup, Immune-Building Vegetable Soup, Tofu Nuggets.