CREAMY BUTTERNUT TOFU SOUP

Ingredients

• 150 g Onion, chooped
• 150 g Carrots, cleaned, diced
• 1 g Cinnamon, ground
• 1 g Curry powder
• 1 pinch Nutmeg, ground
• 420 g Butternut squash peeled and cut into cubes
• 600 ml Vegetable broth, bouillon or consomme, low sodium
• 400 g Tofu, Silken, Not cooked, MRSJP
• 80 g Red lentils
• 130 g Sweet potato, peeled, cut in 2cm cubes

Method

1. Heat 2 or 3 Tbs of the stock in a pot over medium-high heat. Cook the onion, sweet potato, carrot, salt, pepper, cinnamon, curry powder, and nutmeg for five minutes, stirring occasionally.
2. Add the butternut squash, red lentils and broth. Bring to a simmer and cook for 15 - 20 minutes or until all the veggies are tender.
3. Add the tofu. Use an immersion blender or high-speed blender to blend the soup until smooth, or your desired consistency is reached. Adjust salt and pepper as needed.
4. Enjoy!