Healthy and delicious Butternut Squash Soup​, enriched with De Nigris Round and Velvety Balsamic Vinegar of Modena.

Ingredients for 4 People

  • 1 whole seeded butternut squash ​
  • 14 oz. tofu (package – 397 g)​
  • 1.5 cups vegetable broth​
  • 2 tbsp De Nigris Round and Velvety Balsamic Vinegar of Modena​
  • 1 shallot – thumb sized piece​
  • 1-2 cloves of garlic​
  • 2 tbsp Salt​
  • 4 sprigs of rosemary, parsley, etc, to garnish

For the recipe

Balsamic butternut soup_denigris_recipes

Preheat the oven to 400° F. Cut the butternut squash in half (bake for 1 hour) or in 1-2 inch cubes (bake for 30 min)

Cube  of your tofu package and bake for 15 minutes.

Take the squash out of the oven and let cool until you can safely scoop from skin.

Add vegetable broth, scooped squash, remaining  package of raw tofu, De Nigris Round and Velvety Balsamic Vinegar of Modena, shallot, garlic, and salt to container

Add everything in a blender and blend for 5-6 minutes.

Check consistency, add more vegetable broth depending on your texture preference

Garnish with something green and your baked tofu. Add a finishing touch with a drizzle of De Nigris Round and Velvety Balsamic Vinegar of Modena.