Onions, garlic, winter squash, and silken tofu are all enveloped in the familiar flavor of potatoes, making this a wonderful vehicle for getting a lot of nourishing ingredients into younger (or fussier) soup eaters.
Recipe information
Yield
6 to 8 servings
Ingredients
Preparation
Step 1
Place the squash in a microwave-safe container. Microwave for 6 to 8 minutes, until it can be easily pierced with a knife. Or if you are using the oven for baking other foods, you can bake the squash in the oven. Cut it in half, wrap in foil, and bake at 375 or 400 degrees for 30 to 45 minutes, or until tender. Let the squash cool until it can be easily handled. Split it in half, remove the seeds and fibers, and scoop the flesh away from the skin. Set aside until needed.
Step 2
Heat the oil in a soup pot. Add the onion and sauté over medium heat until golden. Add the garlic, potatoes, bay leaves, bouillon cubes, curry powder, and dill. Add enough water to just cover and bring to a simmer, then cover and simmer gently until the potatoes are tender, about 25 minutes.
Step 3
Discard the bay leaves and add the squash and tofu. Transfer the solid ingredients to a food processor (in batches, if needed) and process until smoothly pureed, adding a little of the rice milk to each batch to soften the consistency. Return the puree to the pot and stir. Or insert an immersion blender into the pot and process until all the solid ingredients are smoothly pureed.
Step 4
Stir in enough rice milk to give the soup a slightly thick consistency. Return to the heat and simmer over low heat until heated through, about 5 minutes. Stir in the optional creamer. Season with salt and pepper and serve. Or if time allows, let the soup stand off the heat for an hour or so, then heat through before serving. Garnish each serving with a little minced parsley, if desired.
Nutrition Information
Step 5
Per serving:
Step 6
Calories: 203
Step 7
Total fat: 5g
Step 8
Protein: 7g
Step 9
Fiber: 3g
Step 10
Carbohydrate: 35g
Step 11
Cholesterol: 0mg
Step 12
Sodium: 88mg
