366 Dairy-Free: Winter Squash Bisque

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* Exported from MasterCook *

 

Winter Squash Bisque

 

Recipe By : 366 Simply Delicious Dairy-Free Recipes, R. Robertson, p. 50

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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1 pound butternut squash

1 tablespoon safflower oil

1/2 cup chopped onion

3 cups Vegetable Stock

(see separate recipe)

1 cup silken tofu -- drained

1/2 cup soy milk

1 tablespoon apple butter

Salt and freshly ground pepper

 

The apple butter adds a richness of flavor and color to this warming winter

soup.

 

Peel, halve, and seed the squash. Cut into 1-inch chunks and set

aside. Heat the oil in a large saucepan over medium heat, add the onion,

cover, and cook 5 minutes, or until softened. Add the squash and stock,

cover, and simmer 15 to 20 minutes, or until the squash is very

tender. Puree the squash mixture in a food processor and return it to the

saucepan. In the same food processor (don't bother to wash it) combine the

tofu, soy milk, and apple butter and blend until well combined. Add 1/2

cup of the pureed soup and blend well. Pour the tofu mixture back into the

saucepan and stir to combine thoroughly. Season with salt and pepper to

taste. If serving the soup chilled, transfer it to a container and

refrigerate for several hours. If serving it hot, slowly heat the soup,

stirring, being careful not to boil.

 

4 SERVINGS

 

Calories 234 Kc • Protein 7 Gm • Fat 10 Gm • Percent of calories from fat

36% Cholesterol 0 mg • Dietary Fiber 3 Gm • Sodium 203 mg • Calcium 114 mg

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