Vegan Creamy Butternut Squash Soup with Spinach gets its creaminess from pureeing the cooked vegetables with some silken tofu. Delicious fall flavors accentuated by sage and nutmeg spice. Read on for details, or click here to jump down to the recipe.
I’m pleased to be sharing Vegan Creamy Butternut Squash Soup with Spinach for the Sunday Supper event hosted by Susan from The Wimpy Vegetarian. This Sunday Supper is helping us get ready for World Vegetarian Day on October 1.
When I started cooking, I was making almost exclusively vegetarian meals. I was typically sharing those meals with Jodi back when we were dating, and she was vegetarian at the time. I got myself a copy of The Moosewood Cookbook and a couple of other resources and soon had a good base of vegetarian recipes I would make. Then I started experimenting and coming up with my own creations and I was on my way to becoming a serious home cook and food blogger.
Along the way, Jodi started eating a bit of meat here and there, and then carrying a baby that weighed in at over 11 pounds sealed the omnivore deal. Though I now cook meat and fish regularly, I love having a base of vegetarian meals to serve for a healthy dinner.
As the weather gets cool, I love making soups for a simple supper. This Vegan Creamy Butternut Squash Soup is the first soup I’ve made this fall. This creamy soup features squash slowly cooked with onions and garlic, along with sage and nutmeg spice to give it a nice fall flavor.
It turned out to be warmer than I anticipated the night a planned to make this soup; with the air conditioner on we were still able to enjoy it. I will definitely make this Creamy Butternut Squash Soup again as soon as it really feels like fall here in New England!
Though I might start with a soup when preparing a multi-course meal, when I make soup for our family it is usually our main supper dish–or bowl, as it were. I puree this butternut squash soup with some silken tofu to give its cream consistency. And that tofu adds some protein, helping to make it a complete meal along with some crusty bread.
My immersion blender gets quite a workout this time of year making creamy soups! If you don’t have one you can transfer the soup in batches to a blender or food processor, but the handheld blender makes it so much easier. Here’s an Amazon affiliate link to the immersion blender if you need one!
Wine Pairing for Vegan Creamy Butternut Squash Soup
Wine pairing for soups can be a little tricky, trying to math the beverage with a food that is primarily liquid. I tend to go for a fuller bodied white or a red that isn’t too oaky or tannic. The first night I made this creamy butternut squash soup, we had it with a simple Merlot. That worked reasonably well. With the leftovers, I paired the soup with a Muscat. This white with some residual sugar provided a nice contrast with the nutmeg spice. I would say a Pinot Noir would be another good choice here.
Vegan Creamy Butternut Squash Soup with Spinach
Vegan Butternut Squash Soup gets its creaminess from pureeing the cooked vegetables with some silken tofu. Delicious fall flavors accentuated by sage and nutmeg spice.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 5 servings 1x
- Category: Soup
- Cuisine: Vegan
- 1 tablespoon olive oil
- 1 onion, coarsely chopped
- 1 carrot, sliced
- 3 garlic cloves, minced
- 1 medium butternut squash, peeled and chopped (about 7 cups squash)
- 1 large potato, peeled and chopped
- 4 cups vegetable broth, preferably low sodium
- 1 cup water
- 1 teaspoon dried sage
- ¼ teaspoon nutmeg
- 2 cups baby spinach
- 7 ozs silken tofu (one half of a typical container)
- salt and pepper to taste
- tablespoon pumpkin seeds, lightly toasted
- Heat the olive oil in a large pan on medium. Add the onion and cook for about 5 minutes until it begins to soften.
- Stir in the carrots, cook for a few more minutes. Add the garlic, cook for one more minute.
- Add the squash and potatoes. Stir to combine with the onion mixture, then add the vegetable broth and additional cup of water, along with sage.
- Bring the soup pot to a boil, then reduce heat to a steady simmer. Let the soup simmer for about 25 minutes, until the vegetables are tender.
- When the vegetables in the soup pot are soft, puree the soup with an immersion blender or by transferring the soup to a blender or food processor.
- After pureeing the soup, scoop in the silken tofu, and puree the tofu so that it is fully incorporated into the soup.
- Return to heat. Add the nutmeg plus salt and pepper to taste. Add the spinach, and let the spinach cook for a few minutes so that it begins to wilt.
- Ladle the soup into a bowl, and sprinkle a few pumpkin seeds on top. Serve with some crusty bread and enjoy.