This is the perfect fall soup – a creamy but healthy Butternut Squash and Apple Soup!
Another squash recipe?! I know, shocking. I’m becoming a wee bit too predictable. But really – what is better this time of year than getting cozy with a big bowl of pure comfort in the form of soup that features a seasonal vegetable? Not much, I say.
Truth be told, I had actually originally planned to re-make my first Butternut Squash and Apple Soup recipe on zee blog that I first posted a billion years ago (okay, two), but ended up freestylin’ a little bit instead. In the end, I wound up with a slight variation that not only makes the soup wayyyy creamier than my original recipe, but packed with more protein. The secret: tofu!
You see, since I still have a bunch of that Mori-Nu tofu (p.s. $100 and a boat load of tofu still up for grabs in my giveaway!) I decided to add a block of the silken tofu to the soup and blend it all up. As you can see, it turned out super creamy and as I can attest, it turned out super delicious.
I also jazzed it up a bit and garnished it with some diced apples and pumpkin seeds, for some crunch every few bites. Of course, some cheese on top is always welcome, too. Either way – I’m so glad I remade/reinvented this soup…it is delicious and perfect for this time of year!