Ah, Thanksgiving is hands-down my absolute favorite holiday. Time with loved ones + great food + warm conversation — what’s not to love? This soup is a lil’ bit of sweet, yet savory + creamy — it tastes like fall in a bowl. YUM! Bonus — it’s full of protein + the leftovers freeze really well!
This soup gets its creamy texture not from any sort of cream, but from tofu. I know… I used to be afraid of tofu, too. The texture, the name, the shape – everything about it kinda freaked me out. But, tofu is a soy product that is full of protein + healthy fat ++ it absorbs flavors really well! Adding tofu to this soup makes it hearty + filling while packing in the nutrients. If you try it — I am convinced it’ll transform you into a lover of tofu ; )
½ Butternut Squash — cubed + peeled + seeds removed [you can save the seeds + roast with EVOO + salt — YUM!]
2 Sweet potatoes — cubed + peeled
1 Sweet Onion — diced
4 cups Low Sodium Vegetable Stock
1 block Very Soft Tofu
2 tsp Sage
*salt + pepper — to taste
1] Add onion + 4 tbsp of water to a large pot. Saute onion on medium heat for about 5 min, or until soft. Add in the Sweet Potatoes, Squash, Sage + Vegetable Stock. Reduce the heat to low. Cover + let simmer for 20 minutes.
2] While the soup is cooking, add tofu to a food processor or blender and blend until smooth. Add the tofu to the soup + cook for an additional 10 minutes, or until the veg are nice + tender. Taste + season with salt + pepper.
3] Optional — Pour the soup into your food processor or blender + puree until smooth.
4] Invite over your friends//family + share a warm meal together. Enjoy! : )
+Teresa, OSU CHAARG Girl [@Tasandoval]