Wednesday, October 21, 2009

Cinnamon Butternut Squash Soup


I'm always in the mood for cinnamon, but especially in the fall. I just can't get enough!

about 3 lbs of butternut squash, peeled, de-seeded, and cut in cubes
4 c skim milk (or vegetable broth)
1/2 block of tofu
1 T cinnamon
1 t nutmeg
oil, salt, pepper

  1. Peel, core and cut squash in cubes.
  2. Pile on a baking sheet.  Spray with oil, sprinkle with salt and pepper.
  3. Bake for 1 hour at 350˚
  4. Puree all ingredients in a food processor. (Careful not to fill it too full, do it in batches if yours has a small bowl.)
  5. Eat.
It's almost too easy. And too tasty, this stuff isn't going to last long :)


  1. Yay, more recipes!
    You always have great food to share.
    Any advice on preparing beets for someone who doesn't seem to like them would be great.

  2. Great recipe! will go back and try this.

  3. Wow, I've never used tofu in a soup before. I'll have to try it. And your recipe!

  4. Thanks guys! I have no idea about beets. I don't think I've tried them since my grandma got me to try a slice fresh out of her garden. Of course, at the time I was a picky little kid, but I haven't made my way back to trying beets. Maybe I'll have to now...

    I got the tofu idea from fresh365's post on broccoli cheddar soup.