Total Time: 45 mins Servings: 4-5
Recipe adapted: from Jessica B. Gebhart, RDN, LD
Ingredients:
- 3 tablespoons olive oil
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon crushed red pepper
- 1/2 – 6 oz can tomato paste
- 2 cups cooked winter squash, diced (sub sweet potato if desired)
- 1 – 28 oz can whole or diced tomatoes
- 1 qt chicken broth
- 1/2 teaspoon baking soda
- 16 oz package silken tofu
Directions:
- In a large stock pot heat the olive oil over medium heat then add onions & cook them until they are beginning to brown, about 10 minutes. Add the garlic, salt, pepper, crushed red pepper, & tomato paste, cook for another minute.
- Add the squash, tomatoes (with the juice), chicken broth & baking soda. Bring to a boil then turn the heat to low & simmer for 10-15 minutes or until the squash is tender. Stir in silken tofu, breaking it up as you stir.
- Work in batches with a classic blender or use a handheld immersion or stick blender in the pot. Serve with nuts, seeds, grilled cheese, or croutons.