A few months ago I found a similar recipe to this soup, and made some adjustments to it to make it a spicy and smoky chipotle soup - because I love chipotle peppers! This soup is awesome because it has a lot of protein, so its really filling. Also, it can be stored in the fridge for a few days or frozen to eat later - hello meal prep!
Ingredients:
2 cups of roasted butternut squash (coated with olive oil, garlic powder, smoked paprika, salt and pepper)
7 cloves of garlic
1/2 block of silken tofu
1 1/2 cups of lite coconut milk
1 chipotle in adobo (can add more if you like it extra spicy)
2 tbs chopped cilantro
2.5 tbs fresh lime juice
1 1/2 tsp smoked paprika
1/2 tsp onion powder
2 tsp salt
vegetable broth (optional)
Instructions:
Cube squash and coat in olive oil, garlic powder, smoked paprika, salt and pepper. Roast at 425 for about 25-30 minutes, until the squash is tender.
Put the squash, garlic, cilantro, tofu, coconut milk, chipotle pepper and spices in a blender and blend until smooth. Add vegetable broth to thin if desired.
Serve warm topped with pepitas, smoked paprika and cilantro to garnish - also tastes great with toasted pita bread!
Make the recipe? Enjoy it? Post on insta and tag @simply__radishing for a feature!
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