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
Method
- 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 1servingCalories 382kcalCarbohydrates 59gProtein 14gFat 10gSaturated Fat 1gPolyunsaturated Fat 3gMonounsaturated Fat 3gCholesterol 1mgSodium 745mgPotassium 1521mgFiber 9gSugar 27gVitamin A 27172IUVitamin C 135mgCalcium 274mgIron 4mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
