This ridiculously thick and creamy soup, served with plenty of French bread for dunking, gives you an instant reprieve from the cold. It's like a hug in a bowl. And since it's fat free and costs less than 75 cents a serving, it won't bust your belly or your wallet.Did I mention that it takes about 7 minutes of hand-on time? Enjoy!
Insanely Thick and Comforting Squash Soup
- 12 oz frozen cooked winter squash [or 1 1/2 cups cubed fresh winter squash]
- 12.3 ounce aseptic container of fat-free, firm tofu [Do not use refrigerated tofu; texture will be too grainy]
- 3 small organic potatoes, cut into sixths [No peeling required]
- 1/2 small onion, roughly chopped
- 3-5 cloves of garlic, sliced
- 1 to 1 1/2 cups vegetable broth
- 3 T nutritional yeast
- 1 bay leaf
- 1 tsp dry sage
- Dash nutmeg
- 1/2 tsp salt, or more, to taste
- Freshly ground black pepper
Place all ingredients in a large saucepan. Start with just 1 cup of vegetable broth and add more later if you prefer a thinner soup. Break up the tofu with your spatula. Don't worry if it looks a bit wonky; you'll puree it after cooking.
Bring to a boil and then lower heat to medium. Cook, partially covered, for 30 minutes, or until squash and potatoes are soft. Add more broth, if needed.
Process with an immersion blender until completely smooth.
