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Secret Ingredient Butternut Squash Soup

By Bobby Deen


Featured in:

From Mama's Table to Mine

Difficulty: Easy

Prep time: 10 minutes

Cook time: 35 minutes

Servings: 6 to 8


  • 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


In a medium pot, heat the oil and butter over medium heat. Add the onions and cook until softened, about 5 minutes. Add the squash, apples, chicken broth, and thyme. Then add the tofu, breaking it into pieces with a wooden spoon. Bring to a boil, then lower the heat and let the soup simmer, partially covered, until the squash is very soft, about 20 minutes.

Puree the soup using a blender, food processor, or immersion blender. If necessary, return the soup to the pot to warm up and season to taste with pepper. Serve with a healthy dollop of yogurt and sprinkle on a little cinnamon.

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