3 shallots, peeled 4 stalks celery 2 Tbsp. olive oil 5 cups diced, peeled, and seeded butternut squash (1 small squash, about 2 1/2 pounds) 1 1/2 quarts low-fat, reduced-sodium vegetable broth 1 (15-ounce) can diced tomatoes, preferably “no salt added” 1/2 tsp. salt
1/2 tsp. pepper
Topping (optional) 1 cup silken tofu 2 Tbsp. grated Parmesan
1/4 tsp. salt
1. Slice the shallots and celery. Heat the oil in a large stockpot over medium-high heat. Add the shallots and celery. Cook until the shallots begin to soften but not brown, 5 to 7 minutes.
2. Add the butternut squash, vegetable broth, diced tomatoes, salt, and pepper. Bring to a boil, then reduce to a simmer.
3. Cover and cook until the butternut squash becomes tender and is easily mashed with the back of a metal spoon, about 45 minutes.
4. Puree the soup with an immersion blender, or in a standing blender or food processor in batches.
5. To make the topping, place the tofu, Parmesan, and salt in a mini-chopper or food processor. Whip until smooth and serve with the soup.
Recipe adapted from Do It Delicious