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Acorn Squash Soup

A soup of acorn squash, leek, yam, tofu, and spices, simmered and pureed.

From the Recipes Wiki (Fandom) · 11 ingredients
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The recipe

Ingredients

Contains: soy (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Make the soup

  1. Saute the leek in olive oil over low heat for a couple minutes.

  2. Add the rest of vegetables plus 1/4 cup of water and continue to cook for five minutes, stirring occasionally.

  3. Add the tofu, seasoning, vegetable broth, and the rest of the water and cook over low to medium heat until vegetables are soft.

  4. Remove the cloves.

Blend and serve

  1. Puree the soup in a food processor or blender until smooth.

  2. Return to the pot.

  3. Add water if the soup is too thick.

  4. Adjust the seasoning and cook over low heat for 5 minutes.

  5. Serve.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

What each ingredient does

Acorn squash
Provides the main body and natural sweetness, and thickens the soup when pureed.
Yam
Adds starch and body, helping the soup become thick and creamy when blended.
Silken tofu
Adds creaminess and moisture, giving the pureed soup a smooth, rich texture.
Leek
Softens into the base and adds a mild onion-like aroma and savoury flavour.
Olive oil
Carries fat-soluble aroma from the spices and softens the leek without browning it.

The step that matters

Puree until smooth. Vegetables must be fully soft before blending, or the soup stays grainy. Blending while the vegetables are still firm leaves lumps, and the soup's texture depends on thorough cooking and smooth pureeing.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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