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This fall soup is creamy, filling, and vegan.Balsamic Vinegar, Butternut Squash, Garlic, Shallots, Tofu, Vegetable Broth,
This recipe is incredibly simple to make, but here’s a few tips that will help make it perfect.
You'll have most of the ingredients on-hand already. Lots of substitutions available:
- sub pumpkin or acorn squash for butternut
- sub other broth for vegetable broth
- sub onion for shallot
If you're lazy, cut your butternut squash in half and roast for a full hour. If you are in a hurry, cut into 1-2 inch cubes and roast for 30 minutes.
Keep your oven on and bake the rest of your tofu while you wait for the squash to cool.
This soup is an absolutely stunning color on it's own. But your Instagram pic will look even better if you garnish it with something green.
We used baked tofu as a garnish but it is also serving as some texture variance and extra protein.
Need we say more? Go make it!
(And when you do, tag @lifeisnoyoke or hashtag #lifeisnoyoke.)