Creamy Vegan Butternut Squash Soup
This Creamy Vegan Butternut Squash Soup is cozy, flavorful, and surprisingly easy to make! Silken tofu gives it a creamy texture with a boost of protein, while warm spices make it perfect for chilly fall days.
Servings 4 servings
Calories 155kcal
Ingredients
- ½ medium butternut squash peeled and cubed (about 3 cups)
- 2 medium carrots chopped (about 1½ cups)
- 1 small yellow onion diced (about 1 cup)
- 4 cloves garlic minced
- 1 tablespoon olive oil
- 2½ cups vegetable broth plus more as needed
- 1 10.8-ounce package silken tofu
- ½ teaspoon oregano
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- 1 teaspoon salt plus more to taste
- ¼ teaspoon black pepper
Optional toppings
- roasted pumpkin seeds
- dairy-free yogurt
- red pepper flakes
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and carrots and cook for 4-5 minutes, until they begin to soften. Add the garlic and cook for another minute.
- Add the butternut squash, broth, oregano, ginger, nutmeg, cinnamon, salt, and pepper. Bring to a boil, then reduce the heat and simmer, covered, for 15-20 minutes, until the squash and carrots are very tender.
- Remove from heat and stir in the silken tofu.
- Carefully transfer the soup to a countertop blender and blend until completely smooth and creamy. Alternatively, blend the soup directly in the pot using an immersion blender.
- Add more broth if you prefer a thinner soup and adjust the seasonings to taste.
- Sprinkle with roasted pumpkin seeds or add your favorite toppings and serve warm.
Nutrition
Calories: 155kcal | Carbohydrates: 23g | Protein: 7g | Fat: 6g | Fiber: 5g