Today, our Meatless Monday recipe submission comes from Dynise Balcavage. Dynise, otherwise known as the “Urban Vegan” , lives, eats and blogs in Philadelphia with her three cats, all former strays. Her cookbook “The Urban Vegan: 250 Simple, Sumptuous Recipes, From Street Cart Favorites to Haute Cuisine” is available in bookstores nationwide and online at Amazon.com, Borders.com and BarnesAndNoble.com. We are delighted to have her join us as a contributing writer!
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 hands-on time? Enjoy!
Insanely Thick and Comforting Squash Soup
• 12 oz frozen cooked winter squash or pumpkin [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 [optional]
• 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.