Jennifer Causey
Active Time
20 Mins
Total Time
20 Mins
Yield
Serves 4 (serving size: 1 1/2 cups)

Smooth and custardy, silken tofu blends perfectly with the butternut squash and pumpkin to create the ultimate velvety texture. And thanks to its protein and fiber, the dish is quite filling—your family won’t even know it’s completely vegan.

How to Make It

Step 1

Heat 1 tablespoon oil in a 5- to 6-quart Dutch oven over medium-high. Add onion and apple; cook, stirring occasionally, until softened, 5 to 6 minutes. Add ginger, garlic, curry powder, nutmeg, cinnamon, and cardamom; cook, stirring often, until fragrant, about 1 minute. Stir in broth, squash, pumpkin, peanut butter, and brown sugar; cook until smooth and heated through, about 5 minutes.

Step 2

Transfer mixture to a blender; add tofu and salt. Remove center piece of blender lid; secure lid on blender, and place a clean kitchen towel over opening in lid. Process until smooth, about 45 seconds. Divide evenly among 4 bowls. Sprinkle with pepitas, and drizzle with remaining 1 tablespoon oil. Sprinkle with cinnamon.

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