Turkey & Smokey Tofu Butternut Squash Soup with Tofu Cilantro Crème, Chef Jonathan Cook, Iowa Events Center
Ingredients
Roasted Turkey Breast, 12 ounces
Silken Tofu, 2 packages (12 ounces)
Butternut Squash (Peeled & Diced), 2 squash (Approximately 4 pounds)
Soy Milk, 32 ounces
Cilantro, ¼ Bunch
Ground Cinnamon, 1 light pinch
Salt, ¼ teaspoon
Black Pepper, ¼ teaspoon
Olive Oil, ½ teaspoon
Directions
Drain tofu, cut pieces in half and pat dry with a paper towel place 3 of the 4 pieces into a 250-degree preheated smoker for 20 minutes. Save the fourth piece for the crème.
Peel and dice butternut squash into 1-inch cubes toss with olive oil to evenly coat all the pieces. Place on a sheet tray and roast at 350 degrees for about 30 minutes or until squash is tender.
Place roasted squash and smoked tofu into a blender with half the soy milk (you may need to do this in a couple of batches depending on blender size) blend until smooth. Transfer puree into a pot and place on the stove over medium low heat. Add cinnamon, salt and pepper. Add more soy milk at this point for desired consistency. Simmer for about 15 minutes stirring occasionally.
While the soup is simmering place the remaining tofu (unsmoked) into the blender with cilantro. Puree until smooth.
Roasted turkey can be whatever turkey you desire (I like to use leftover turkey breast). Coat a turkey breast with olive oil, top with salt, pepper and garlic. I roast the breast in a 325 degree oven until it reaches 160 degrees. Let rest to 165 degrees.You could also use deli turkey, I would buy a high quality product from the deli counter and don’t have it sliced that way you can still shred it. In a medium sauté pan heat remaining olive oil over medium high heat place shredded turkey in the pan and heat thoroughly.
For service place soup into a bowl and drizzle with the tofu cilantro crème and gently place the shredded turkey in the center of the bowl.
Serve with your favorite crusty bread and enjoy!