Secret Ingredient Butternut Squash Soup

By dette

This sweet, savory, velvety soup is special enough to serve right alongside a holiday dinner. But it's healthy enough to serve every day. By adding tofu, I've managed to up the ante on the protein count. And that's exactly what I need after an intense workout. But, if it's all the same to you, I'm going to keep the tofu thing from the guys at the gym.

Ingredients

• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 medium onion, coarsely chopped
• 1 medium butternut squash, peeled, seeded and cut into 1-inch chunks (3 cups)
• 1 medium apple, peeled, cored, and coarsely chopped
• 5 cups low-sodium chicken broth
• 1/4 tsp dried thyme
• 1 container (14 oz) soft tofu, drained
• Freshly ground black pepper
• 2 % Greek yogurt, for serving
• Ground cinnamon, for serving

Preparation

Step 1

In a medium pot, heat the oil and butter over medium heat. Add the onions and cook, until softened, about 5 minutes. Add the squash, apples, chicken broth, and thyme. Then add the tofu, breaking it into pieces with a wooden spoon. Bring to a boil, then lower the heat and let the soup simmer, partially covered, until the squash is very soft, about 20 minutes.
Puree the soup using a blender, food processor, or immersion blender. If necessary, return the soup to the pot to warm up and season to taste with pepper. Serve with a healthy dollop of yogurt and sprinkle on a little cinnamon.

You know those post-workout energy drinks that are out there on the market shelves? They basically contain a ton of protein and carbohydrates that are great to get back into your body immediately after a workout. Post-workout is the best time to load up on protein and carbs because your body sends them to your muscles instead of storing in in your fat reserves. Well, guess what? This soup is another version of an energy drink. Spoon this up after your workout and you'll get all the same benefits along with your lunch.

fat 7 g; calories 141; protein 8 g; carb 14 g' fiber 2 g' sodium 60 mg