Creamy Vegan Winter Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 Medium Butternut Squash (or acorn, or pumpkin) about 20 oz cooked*1 Small Onion2 cloves Garlic1 tbsp Olive Oil1 box Mori-Nu, Tofu, silken, firm2 Tbsp Nutritional YeastWaterSalt and peppernutmeg*for quick midweek meal use canned pureed pumpkin (not pumpkin pie filling!)
Cut squash in half, scoop out seeds and bake face down in a 375F oven until soft (about 45 minutes). Remove and allow to cool, then scoop out flesh.
Chop onion and garlic.
Set soup pot over medium-low flame. Add olive oil, garlic and onions and cook until soft.
Add squash, tofu and nutritional yeast to pot with about 2 cups of water. Use stick blender to puree soup. If too thick, add more water. Season soup with salt, pepper and ~1/4 tsp of freshly ground nutmeg. Let simmer for 20 minutes before serving to allow flavors to meld.
Makes 6 cups
Number of Servings: 4
Recipe submitted by SparkPeople user LITTLE_NIKKE.
Chop onion and garlic.
Set soup pot over medium-low flame. Add olive oil, garlic and onions and cook until soft.
Add squash, tofu and nutritional yeast to pot with about 2 cups of water. Use stick blender to puree soup. If too thick, add more water. Season soup with salt, pepper and ~1/4 tsp of freshly ground nutmeg. Let simmer for 20 minutes before serving to allow flavors to meld.
Makes 6 cups
Number of Servings: 4
Recipe submitted by SparkPeople user LITTLE_NIKKE.
Nutritional Info Amount Per Serving
- Calories: 161.8
- Total Fat: 6.0 g
- Cholesterol: 0.0 mg
- Sodium: 368.3 mg
- Total Carbs: 20.5 g
- Dietary Fiber: 1.4 g
- Protein: 9.4 g
Member Reviews
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SONJAPETERS
A comfort food indeedie. Never have i used tofu so after I found it in my super grocery store (only had to ask 3 people hehehe) I put it in the blender after the hand mixer wasnt blending it quite the way i preferred but boy oh boy did it taste nummy. I would make it again for sure!! - 11/1/08