Meatless Monday: Spicy, Sweet Vegan Butternut Squash Soup

Butternut Squash Soup

Butternut Squash Soup

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.

4 responses to “Meatless Monday: Spicy, Sweet Vegan Butternut Squash Soup

  1. Yum! (Except the tofu part. I like tofu in Asian food, but don’t like to put it in anything else.) My favorite way to eat butternut squash is simply to cube, drizzle with olive oil, and roast at 400 for about 30 minutes or until slightly browned. Sprinkle with salt, a little sage, and some pepper, and it’s done.

  2. Jennifer – your recipe for baked butternut squash sounds so good! I will have to buy another one and try it out. I like the simplicity of it – it would be perfect for a side dish for the holidays. Thanks for sharing!

  3. I like to add an apple in my butternut squash soup – usually granny smith – adds just a touch of sweetness. I always add extra ginger too. Delish!

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