High Protein Butternut Squash Soup
This Roasted Butternut Squash Soup is cozy, nourishing, and anything but boring! Packed with plant-based protein and fall veggies, it’s easy to make, naturally creamy, and completely vegan. Great for meal prep or chilly nights!
Servings 4 servings
Calories 382kcal
Equipment
- Oven
Ingredients
- 1 medium butternut squash peeled and halved
- 2 red bell peppers
- 2 large carrots peeled
- 1 cup cherry tomatoes
- 1 yellow onion halved
- 1 large shallot peeled and halved
- 1 full bulb garlic top cut off
- 1 apple cored and quartered
- 1-2 tbsp olive oil
- 4-5 sprigs thyme
- 4-5 sprigs sage
- 4-6 cups water for desired thickness
- 1 tbsp vegan "chicken" bouillon
- 24 oz silken tofu
- 2 tbsp maple syrup
- 1 tbsp mirin
- ½ tsp cinnamon
- salt and pepper to taste
- ½ cup plain, unsweetened dairy free yogurt
- 1 tbsp chili crisp
- 1 tsp fresh thyme leaves
Instructions
- Preheat oven to 425.
- Place the squash, peppers, carrots, tomatoes, onion, shallot and apple on the baking sheet. Drizzle everything with a bit of olive oil (optional) and season with salt and pepper. Drizzle the garlic with olive oil and place it inside one of the squash halves. Top with the herbs.
- Transfer to oven and roast for 40 minutes until tender.
- Discard the herbs and transfer the roasted veggies to a blender. Squeeze out the roasted garlic into the blender.
- Add the water, bouillon, tofu, maple syrup, mirin and cinnamon. Blend until smooth and creamy. Season to taste and add more water if desired.
- Pour into bowls and top with a swirl of dairy free yogurt (I like to thin mine with a bit of water), a drizzle of chili crisp and a sprinkle of thyme leaves.
Nutrition
Serving: 1serving | Calories: 382kcal | Carbohydrates: 59g | Protein: 14g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 745mg | Potassium: 1521mg | Fiber: 9g | Sugar: 27g | Vitamin A: 27172IU | Vitamin C: 135mg | Calcium: 274mg | Iron: 4mg
