Winter Squash Soup with Tofu Croutons, Apple and Spinach

This hearty and flavorful soup is sure to make all of your winter blues disappear!

Recipe and photos by Chef Lloyd Foust

1 medium Butternut Squash or 2 small Acorn or Delicatta Squash, peeled, seeded, medium diced

2 small Carrots, peeled, small diced

4 Garlic Cloves, peeled, smashed

1 large Onion, peeled, small diced

2 Apples, peeled, cored, medium diced

Vegetable or Chicken Stock, enough to cover, approximately 2 qts

1 tbsp Pur Cilantro Blaze, (add more for extra spice)

1 tbsp Fresh Ginger, peeled, grated

1 tbsp Rice Wine Vinegar

Salt and Pepper to taste

This recipe is a simple one. Put all your prepped the vegetables into your favorite pot. Cover with stock and bring to a boil, then reduce to a simmer. Add the rest of your ingredients. Simmer until the squash is tender. Blend soup with a hand blender or stand blender. Adjust seasonings.

Tofu Croutons

Extra Firm Tofu, drained and patted dry, cut into crouton shaped squares

1 tbsp Olive Oil

2 tbsp Pur Spices Green Chutney Blend

1 tbsp Red Wine Vinegar

1 tsp Salt

Combine all ingredients in a bowl. Let sit for an hour or overnight in the fridge, to get some more flavor.

Heat a nonstick pan or cast iron with 1 tbsp Ghee. Once melted, add tofu, browning each side. Remove from heat.

Garnish

Small diced Apple

Chiffonade Baby Spinach