Creamy Vegan Butternut Squash Soup


Tired of soup recipes yet? Yea me neither. Another one of my favorite soups is butternut squash soup. A handful of simple ingredients come together to form an incredible depth of flavor in a soup that is hearty, nutritious, and low in calories. With the addition of protein rich tofu, this version brings butternut squash soup from a starter to the starring main dish. I topped mine with ground almonds and paprika, but the soup was delicious enough on its own. Other possible nut and spice combinations include pecans with cinnamon or walnuts with brown sugar. Both Merle and X loved this soup, which means it is definitely family approved. As an added bonus, it is relatively inexpensive, the butternut squash itself being the most expensive ingredient.


Creamy Vegan Butternut Squash Soup
Serves 6

2 small onions, diced (approx. 1 cup)
3 stalks celery, diced
3 carrots, diced
2 Tbsp butter (Earth Balance vegan butter)
1 butternut squash, peeled and cubed
6 cups vegetable broth
1 tsp poultry seasoning
2 tsp garlic ginger paste
16 oz silken tofu
6 tsp crushed nuts (optional)
Hungarian smoked paprika (optional)

In a large soup pot, melt butter over medium heat. Add in the onion, celery, and carrots. Once the vegetables begin to soften, approximately 5 minutes, stir in butternut squash, poultry seasoning, and garlic ginger paste. Pour the vegetable broth on top. Bring the soup to a boil, cover it with a lid, and reduce the heat to low. Allow the mixture to simmer for thirty minutes. 

Remove from heat. In small batches, purée the soup in a blender or food processor until smooth. Return to the pot and add in the silken tofu. Use a wooden spoon to break apart the tofu. 

Ladle the hot soup into bowls. Top each individual portion with one teaspoon crushed nuts and a sprinkle of hot paprika.




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