Total Time
45mins
Prep 20 mins
Cook 25 mins

A quick and easy soup just for two.

Ingredients Nutrition

Directions

  1. Place squash in a covered saucepan with 1/2 inch of water and steam over low heat until soft, about 15 minutes.
  2. Set aside.
  3. Heat the olive oil in a large pan.
  4. Add the onion, garlic, jalapeno, and tofu and saute over medium-low heat until onion is translucent.
  5. After squash has cooled to the touch, scoop the flesh into a blender.
  6. Add miso broth to the blender and process on medium to high speed until smooth.
  7. Add pureed squash to the pan with garlic, jalapeno, onion, and tofu.
  8. Cook until the mixture is heated through.
  9. Pour soup into serving bowls and garnish with cilantro and a squeeze of lime juice.
Most Helpful

5 5

We had a cool evening a few nights ago, the perfect chance to try this soup. It was as delicious as I thought it would be! The only changes I made was to use coconut milk (well, okay, cow's milk and coconut extract- a trick I learned from a gal here on the 'zaar, Sueie, I think it was) and to leave the acorn squash in chunks (I prefer some texture in my soups). This will become a regular as the cold weather sets it. Thanks