Photo: Louis Hansel
Butternut Squash and Sweet Potato Soup
13 ingredients
35 min + 30 min
6 servings
openrecipes
"A delightfully rich-tasting soup. My husband likes this soup so much he refers to all butternut squashes as soup now. I recommend this with the silken tofu instead of milk - it adds protein to a fiber-rich soup, and no one will know it's there if you don't tell them! Serve warm with a sprinkling of grated Parmesan or Romano and some crusty toasted bread on the side."
Estimated Nutrition (whole recipe, rough)
448
Calories
15g
Protein
17g
Fat
63g
Carbs
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Tofu | 100g firm | 76 |
| Red Onion | 1 medium (110g) | 44 |
| Onion | 1 medium (110g) | 44 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons unsalted butter
- 1 cup diced red onion
- 6 cups butternut squash - peeled, seeded, and cut into 1-inch cubes
- 2 sweet potatoes, peeled and cut into 1-inch cubes
- 6 cups reduced-sodium vegetable broth, or as needed
- 3 tablespoons chopped fresh thyme
- 1 tablespoon grated fresh ginger root
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground black pepper
- 1 green chile pepper, halved lengthwise (optional)
- 1 cup silken tofu, divided
- salt to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes