Serves: 4
Total Calories: 155

1 tablespoon vegetable oil
1/2 onion, chopped
1 carrot, peeled and sliced
1 rib celery, sliced
1 (10-ounce) package frozen squash puree, thawed
1 (32-ounce) container vegetable broth
1/3 cup apple juice
1/2 teaspoon dried thyme leaves
salt and ground black pepper to taste
1 (14-ounce) package soft tofu
1 teaspoon ground cinnamon
2 tablespoons maple syrup

Heat the oil in a large saucepan over medium heat. Add the onion, carrot, and celery and sauté until barely tender, about 5 minutes. Add the squash puree, broth, apple juice, thyme, salt, and pepper, and simmer until the vegetables are tender, 10 to 15 minutes.

Meanwhile, combine the tofu, cinnamon, and maple syrup in a food processor and puree until completely smooth. Stir 1/2 cup of the tofu cream into the soup until blended. Serve, swirling a spoonful of the remaining tofu cream into each portion.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 155
Calories from Fat: 30

More Recipes from the Homemade in a Hurry Cookbook:
*Soups & Light Stews
BBQ Pork Posole
Caribbean Sweet Potato Soup
Cauliflower Paprikash
Curried Pumpkin Soup
Curried Spinach Soup
Fire-Roasted Tomato Soup
Goulash Of Quorn And Onions
Harvest Vegetable And Orchard Fruit Bisque
Hungarian Vegetable Borscht
Kale And White Bean Caldo
Lentil Soup With Bulgur And Spinach
Miso Soup With Soba And Bean Curd
No-Chicken Noodle Soup
Pumpkin Bisque With Bacon And Smoked Gouda
Shrimp, Black Bean, And Corn Chowder
Smoked Salmon And Edemame Chowder
Sweet Potato And Apple Vichyssoise
Thai Seafood Chowder
Tomato Soup With Fennel And Prosciutto
Winter Squash Soup With Cinnamon Tofu Cream
Wonton Noodle Noodle Soup