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 ⅔ 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 ⅓ 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.​

Enjoy!