Paula Deen Secret Ingredient Butternut Squash Soup

Paula Deen secret ingredient butternut squash soup turns sweet squash, tart apple and soft tofu into a silky, creamy pureed soup in 45 minutes. Save this easy weeknight butternut squash soup for Sunday dinner, the holiday table or a church supper, because it's a healthy one-pot recipe.

Simmer the soup until the squash is truly soft, about 20 minutes, since that is what makes the puree smooth. Pull it early and you'll blend up a grainy soup with little flavor.

Paula's secret is the soft tofu, which melts into the broth and gives the soup a creamy body without any cream. She also adds a chopped apple for a gentle sweetness, then finishes each bowl with Greek yogurt and a pinch of cinnamon.

Paula Deen Secret Ingredient Butternut Squash Soup

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Course: SoupCuisine: American, SouthernDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

35

minutes

Calories

140

kcal

Squash, apple and soft tofu simmer in chicken broth until tender, then blend into a velvety, golden soup. A spoonful of yogurt and a dusting of cinnamon finish each bowl.

Ingredients

• 1 tablespoon Olive oil
  

• 1 tablespoon unsalted butter
  

• 1 medium onion, coarsely chopped
  

• 1 medium butternut squash, peeled, seeded, and cut into 1-inch chunks (3 cups)
  

• 1 medium apple, peeled, cored, and coarsely chopped
  

• 5 cups low-sodium chicken broth
  

• ¼ teaspoon dried thyme
  

• 1 container (14 ounces) soft tofu, drained
  

• Freshly ground black pepper
  

• low-fat 2% Greek-style yogurt, for serving
  

• ground cinnamon, for serving
  

Directions

• Soften the onion: Heat the olive oil and butter in a medium pot over medium heat. Add the chopped onion and cook about 5 minutes until softened.
• Add the soup ingredients: Add the butternut squash, apple, chicken broth and dried thyme to the pot. Then add the drained tofu, breaking it into pieces with a wooden spoon.
• Simmer until tender: Bring the pot to a boil, then lower the heat to a simmer. Cook partially covered for about 20 minutes, until the squash is very soft.
• Puree the soup: Blend the soup with a blender, food processor or immersion blender until smooth. If needed, return it to the pot to warm through.
• Season and serve: Season to taste with freshly ground black pepper. Top each bowl with a healthy dollop of Greek-style yogurt and a sprinkle of ground cinnamon.

Tools for this recipe

• Braun MultiQuick 7 immersion blender, Lodge 6-quart enameled Dutch oven, OXO wooden spoon set, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this soup vegetarian?

Swap the chicken broth for vegetable broth and the recipe works the same way, since the broth only adds savory depth. The tofu and yogurt already keep it creamy, so nothing else needs to change.

Can I taste the tofu in the finished soup?

Not really, because the soft tofu blends into the squash and broth. What you notice is a creamy, smooth body, much like you'd get from adding cream.

How long does butternut squash soup keep in the fridge?

Stored in an airtight container, it keeps in the fridge for about 3 to 4 days. Reheat it gently on the stove and thin it with a splash of broth if it has thickened.

Can I freeze this soup?

Yes, it freezes well for a few months in a freezer-safe container. Thaw it overnight in the fridge, reheat on the stove and stir well, then add the yogurt and cinnamon fresh when serving.

What's the easiest way to puree it?

An immersion blender is easiest because you blend right in the pot with no transferring. If you use a countertop blender, work in batches and don't fill it more than halfway with hot soup.