Creamy Vegan Winter Squash Soup

5 of 5 (2)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Creamy Vegan Winter Squash Soup calories by ingredient


This simple recipe uses silken tofu to replace cream in a classic This simple recipe uses silken tofu to replace cream in a classic
Number of Servings: 4


    1 Medium Butternut Squash (or acorn, or pumpkin) about 20 oz cooked*
    1 Small Onion
    2 cloves Garlic
    1 tbsp Olive Oil
    1 box Mori-Nu, Tofu, silken, firm
    2 Tbsp Nutritional Yeast
    Salt and pepper
    *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.

Member Ratings For This Recipe

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    1 of 1 people found this review helpful
    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

  • no profile photo

    Sounds great and simple. I will try it with greek Yogurt as I am not vegan. - 9/19/10

  • no profile photo

    Sounds great! - 10/10/07