About the Dish

8 ounces Tofu
1 tablespoon Maple Syrup
1 1/2 teaspoons Sherry Vinegar
10-12 ounces Butternut Squash
1 small Onion
1 small Carrot
1 ounce Ginger
1 small Edward & Sons Low Sodium Veggie Bouillon Cube
1/4 teaspoon Cayenne
1 1/2 teaspoons Pecans
Per Serving
Calories 354
Total Fat 16 g
Saturated Fat 3 g
Trans Fat 0 g
Polyunsaturated Fat 5 g
Monounsaturated Fat 7 g
Cholesterol 0 mg
Sodium 689 mg
Total Carbohydrates 42 g
Dietary Fiber 7 g
Sugar 15 g
Protein 16 g
Robert Lupo

Armed with a degree in journalism, Robert Lupo began working in restaurants in Columbia, SC and Atlanta, GA.

With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.


Prepare your mise en place: Peel butternut squash. Carefully halve lengthwise. Scoop out seeds and pulp, and discard. Cut flesh into 1/2-inch dice. Peel and dice onion. Peel and mince ginger root; measure out 1 tablespoon. (Save any extra for another use). Peel carrots, quarter lengthwise and thinly slice crosswise. Cut drained tofu into 1/2-inch dice
In a small bowl whisk together maple syrup, sherry vinegar and 1 1/2 teaspoons olive oil. Mix well to combine. Stir in diced tofu and toss to coat.
Stir in diced tofu and toss to coat.
Place a large saucepot over medium heat, and add remaining 1 1/2 teaspoons olive oil. Add squash, onion, carrot and ginger. Cook, stirring frequently, until onion turns translucent, 5-6 minutes. Add 4 cups water, 1/2 teaspoon kosher salt, bouillon cube and cayenne pepper (this makes a very spicy soup; use less cayenne if you prefer less heat). Increase heat to high, and bring to a simmer.
Reduce heat to medium-low. Cook soup until all vegetables are tender, 15-18 minutes. Taste and season as desired with kosher salt. While soup is cooking, place tofu and marinade in a saucepan. Place pan over medium heat ,and bring to a simmer. Cook, stirring frequently, until tofu is hot and lightly browned, 5-6 minutes. Remove pan from heat, but allow tofu to remain in pan.
If desired, puree soup with a hand blender, or CAREFULLY in batches in a countertop blender. Divide tofu between 2 soup bowls. Divide soup between 2 bowls. Top each serving with half of pecans.