Creamy Squash Soup
This quick and colorful soup is loaded with fiber, as well as other plant protectors. Please note that the quantities noted below are approximate and flexible. Enjoy creating your own variation!
- 2 cups organic chicken broth
- 1 – 1 ½ cups baked winter squash
- 3-4 oz extra firm tofu
- ½ cup green chili salsa
- ¼ cup chopped cilantro
- 2 tbsp raw pumpkin seeds (pepitas)
- ½ cup frozen corn kernels
Simmer the squash, tofu, salsa, cilantro, and pumpkin seeds over medium heat for a few minutes until heated through. Pour into blender or VitaMix. Blend, increasing speed slowly so as not to spill. Blend until smooth and creamy.
Pour into serving bowl or bowls. Stir in the frozen corn kernels. And garnish with cilantro (optional).
Makes about 4 cups (1 meal-size serving or 2 side or first-course servings). Four (4 cups—full recipe) provides about 480 calories, 27g protein, 16g fat (2g sat), 0 mg cholesterol, 75g carbohydrates, 17g fiber.