Recipe Courtesy of Nasoya
Made with Nasoya Silken Tofu, this recipe for split pea soup is creamy without the dairy, making for a hearty and healthy lunch or dinner.
*To toast pecans, heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally until light brown.
In 5-quart Dutch oven or stock pot, cook and stir shallots and ginger in oil 3 minutes or until softened.
Stir in water, squash, peas and thyme. Heat to boiling. Reduce heat; simmer covered 1 hour or until squash and peas are tender.
Stir in tofu, salt, mustard, and pepper. Remove from heat.
Puree in batches in food processor or blender, until smooth. Reheat if necessary. Ladle into bowls; top with pecans and chopped thyme.