Roasted Butternut Squash Soup (w/tofu)- Vitamix

By devogirl

Ingredients

• 2 T extra-virgin olive oil, divided
• 1 butternut squash
• 3/4 cup onion, chopped
• 1 carrot, chopped
• 1/4 t dried thyme
• 2 large chicken bouillon cubes
• 2 cups warm water
• 1/3 package soft (or silken) tofu
• 1/2 cup reduced-fat milk
• kosher salt & freshly ground black pepper

Preparation

Step 1

Preheat oven to 400F. Slice squash crosswise in the middle, then slice each piece again lengthwise. Place on baking sheet and drizzle with 1 T olive oil; sprinkle with kosher salt. Roast squash for 50-60 minutes until very soft and lightly browned.

Meanwhile, preheat a skillet over medium heat. Add remaining 1 T olive oil; add onion and carrots. Saute until onions are soft and onions and carrots are lightly browned, about five minutes.

Remove squash from oven and, using a spoon, scrape out the flesh, discarding the skin. Place in Vitamix along with carrot/onion mixture and remaining ingredients. Starting at 1 then going quickly to 10, then to high, blend soup for 5-7 minutes until very hot and steaming. Serve immediately.