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 cloves garlic (finely chopped)
- 1 tablespoon coconut or avocado oil
- 1 can organic BPA-free coconut milk
- 1 tablespoon curry powder
- 1 tablespoon tumeric
- 1⁄4 teaspoon chili flakes
- 6 cups bone broth (or organic vegetable or chicken broth)
- 1 package (organic tofu)
- seasonings of choice
- salt and pepper (to taste)
Yield:
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).