vegan creamy butternut soup
- Number of Servings: 6
Ingredients
1 butternut squash - peeled and cubed8 c water9 tsp seitenbacher vegetable broth powder1 c almond milk1 container soft tofu3 stalks celery diced1 1/2 onions dicedsalt and pepper to taste
- saute onions and celery in a frying pan, meanwhile - - cook squash in water in a large pot
- blend saute mixture and squash in blender with water until smooth (may have to be done in batches)
- return squash and saute mixture to pot and add broth powder
- blend tofu with almond milk and add to squash
- season with salt and pepper to taste
Serving Size: large bowl of soup
Number of Servings: 6
Recipe submitted by SparkPeople user AICHAMBERS.
- blend saute mixture and squash in blender with water until smooth (may have to be done in batches)
- return squash and saute mixture to pot and add broth powder
- blend tofu with almond milk and add to squash
- season with salt and pepper to taste
Serving Size: large bowl of soup
Number of Servings: 6
Recipe submitted by SparkPeople user AICHAMBERS.
Nutritional Info Amount Per Serving
- Calories: 138.7
- Total Fat: 3.5 g
- Cholesterol: 0.0 mg
- Sodium: 711.1 mg
- Total Carbs: 23.0 g
- Dietary Fiber: 5.5 g
- Protein: 8.6 g
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