A few weeks ago, I bought a butternut squash at the farmer’s market in Towson. With the weather getting cooler, I decided that making a soup would be the perfect way to use the squash. I found the below recipe for butternut squash soup from Chow Vegan’s blog and modified it slightly:
Butternut Squash Soup
- 1 teaspoon olive oil
- 1/2 small onion, minced
- 1 med carrot, sliced
- 1 small butternut squash, peeled, seeded and cut into cubes
- 1/2″ fresh ginger, minced
- 2 cups hot water
- 1 cube vegan vegetable bouillon dissolved in the water
- 1/2 teaspoon dried marjoram
- 1/8 teaspoon cayenne pepper
- 3 heaping tablespoons silken tofu
- 1 stalk green onion, chopped
- 1-2 pieces baked tofu, cubed (press the tofu and cut into thin slices and bake until lightly browned)
- 1 apple, peeled and chopped
- 1/8 teaspoon nutmug
In a large pot, heat the oil until hot, add the onions and saute until translucent. Add the squash, apple and carrots and saute for about 30 seconds. Add the water, ginger and spices.
Bring to a boil, cover and turn down to low. Cook for about 18 minutes or until the squash is soft. Add the tofu and puree until smooth using an immersion blender if you have one. If you don’t have one, you can use a regular blender. Just cool the soup slightly and blend in small batches. Ladle into bowls and garnish with green onions and baked tofu croutons if desired. Serve immediately.
This soup is easy to make and can be made all in one bowl which means not a lot of cleanup! I added the apple and nutmeg to give the soup a sweeter flavor to contrast with the spiciness of the cayenne. Sooo good! The green onions and baked tofu really top off the soup and give it some extra texture and flavor. This soup is perfect for a light lunch or you could serve it with some bread or salad for dinner. This recipe is definitely a keeper.
I’m always looking for new recipes that use butternut squash. Do you have a favorite butternut squash recipe? Share with us below.