Creamy Butternut Squash and Spinach Soup
Butternut Squash and Spinach Soup is a vegan recipe that 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
- Method: stove top
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 1 tbsp olive oil
- 1 onion, coarsely chopped
- 1 carrot, sliced
- 1 parsnip, peeled and chopped, optional
- 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 tsp dried sage
- 1/4 tsp nutmeg
- 2 cups baby spinach
- 7 ozs silken tofu (one half of a typical container)
- salt and pepper to taste
- tbsp pumpkin seeds, lightly toasted
- 1/2 teaspoon fresh rosemary, chopped
Instructions
- Sauté the onion: 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, and parsnip if using, and 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.
- Simmer the soup: 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.
- Purée the soup: 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.
- Add the tofu: After pureeing the soup, scoop in the silken tofu, and puree the tofu so that it is fully incorporated into the soup.
- Finish the soup: Return to heat. Add the nutmeg plus salt and pepper to taste, and rosemary if using. Add the spinach, and let the spinach cook for a few minutes so that it begins to wilt.
- Serve: Ladle the soup into a bowl, and sprinkle a few pumpkin seeds on top. Serve with some crusty bread and enjoy.
Notes
- Parsnips: I wouldn’t go buying parsnips just for this recipe, but if you have some on hand, this soup is a good way to use them. We had a lot from our local farm share last time we were making this!
- Small squash: If you have a smaller squash, you can cut the liquid back by 1/2 cup to 1 cup. For the last remake of this recipe, I had a small squash last time we made this recipe – about 5 cups, and reduced to 1/2 cup water.
Find it online: https://cookingchatfood.com/vegan-creamy-butternut-squash-soup/
