Makes a generous 2 cups
1 teaspoon olive oil
1/2 small onion, minced
1 med carrot, sliced
1 small butternut squash, peeled, seeded and cut into cubes
1/2″ fresh ginger, minced
2 cups hot water
1 cube vegan vegetable bouillon dissolved in the water
1/2 teaspoon dried marjoram
1/8 teaspoon cayenne pepper
3 heaping tablespoons silken tofu
1 stalk green onion, chopped
1-2 pieces baked tofu, cubed
In a large pot, heat the oil until hot, add the onions and saute until translucent. Add the squash and carrots and saute for about 30 seconds. Add the water, ginger and spices.
Bring to a boil, cover and turn down to low. Cook for about 18 minutes or until the squash is soft. Add the tofu and puree until smooth. Ladle into bowls and garnish with green onions and baked tofu croutons if desired. Serve immediately.
So I made it the other day for Z & I, and did what I could with what he had in his kitchen. I didn't have the cayenne, tofu, or green onion and it was still so delicious and surprisingly filling! Oh, we didn't have ginger either, but z went out and bought some today for the next squash. i think cumin is usually a nice addition as well. Fall is the perfect soup season.
Glad you all liked it! I have to admit I've made it a few times without the tofu or green onions. Another time I threw in a potato. It's still good with the changes. :-)
ReplyDeleteI've never had it with tofu, so I'm excited to try it. I'm also very excited to try your vegetable chowder in a sourdough bowl, and the vegan roasted tofu cubes! mm. I'm pretty sure my presentation will look kinda floppy next to yours. ha. but it'll still taste delicious.
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