Butternut Squash and Sweet Potato Soup
""A delightfully rich-tasting soup. My husband likes this soup so much he refers to all butternut squashes as soup now. I recommend this with the silken tofu instead of milk - it adds protein to a fiber-rich soup, and no one will know it's there if you don't tell them! Serve warm with a sprinkling of grated Parmesan or Romano and some crusty toasted bread on the side."..."
INGREDIENTS
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2 tablespoons unsalted butter
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1 cup diced red onion
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6 cups butternut squash - peeled, seeded, and cut into 1-inch cubes
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2 sweet potatoes, peeled and cut into 1-inch cubes
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6 cups reduced-sodium vegetable broth, or as needed
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3 tablespoons chopped fresh thyme
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1 tablespoon grated fresh ginger root
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1 teaspoon ground turmeric
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1/2 teaspoon ground coriander
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1/4 teaspoon ground black pepper
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1 green chile pepper, halved lengthwise (optional)
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1 cup silken tofu, divided
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salt to taste
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