Fall has got to be my favorite season. The smells, the ambiance, the cuddly sweaters but mostly the indulgent food. I pamper myself with warm soups, fresh breads, pies, cinnamon and squash of every kind. Here is a favorite of mine that helps ease into fall. Butternut squash soup with tofu triangles.
1 medium butternut squash; peeled, seeded and cubed
2 cups cooked lentils
2 cloves garlic
1 small white onion
1 tbsp extra virgin olive oil
1 celery stalk, chopped
1 carrot, chopped
4 cups vegetable stock
1-2 tsp black pepper (or to taste)
1/4 tsp fine sea salt (or to taste)
1 block extra firm tofu, drained and pressed
olive oil, for coating
1 tbsp Daiya cheese (or any vegan cheese you prefer)
For the soup:
Heat olive oil, on high, in a large pot. Add in garlic, onion, celery squash, lentils and carrot. Cook for about five minutes. Reduce heat to low add in enough vegetable stock to cover veggies. Bring to a boil then reduce heat to low. Simmer until veggies are tender. Blend contents in blender until smooth. Return to pot and add in remaining vegetable stock until desired consistency is reached.
For the tofu:
Cut block of tofu in half (down the middle. You'll be left with 'two' blocks of tofu, only thinner). Cut each half into triangles. Coat with olive oil and sprinkle with vegan cheese. Broil on high until browned, then flip and brown. Serve with soup!