Butternut Squash And Sweet Potato Soup

• 2 tablespoons unsalted butter
• 1 cup diced red onion
• 6 cups butternut squash - peeled, seeded, and cut into 1-inch cubes
• 2 sweet potatoes, peeled and cut into 1-inch cubes
• 6 cups reduced-sodium vegetable broth, or as needed
• 3 tablespoons chopped fresh thyme
• 1 tablespoon grated fresh ginger root
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground black pepper
• 1 green chile pepper, halved lengthwise (optional)
• 1 cup silken tofu, divided
• salt to taste

1. Melt the butter in a large stock pot over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the butternut squash, sweet potatoes, and enough vegetable broth to cover. Stir in the thyme, ginger, turmeric, coriander, black pepper, and chile pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low. Cover and simmer until vegetables are very tender, 20 to 30 minutes, stirring occasionally.
2. Remove and discard the chile pepper. Pour about 1/3 of the soup and 1/3 of the tofu into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Repeat with the remaining soup and tofu. Alternately, you can use a stick blender and puree the soup and tofu right in the cooking pot.

unsalted butter, red onion, butternut squash, sweet potatoes, vegetable broth, thyme, ginger root, ground turmeric, ground coriander, ground black pepper, green chile pepper, silken, salt

Taken from www.allrecipes.com/recipe/219328/butternut-squash-and-sweet-potato-soup/ (may not work)