Balsamic Butternut Squash Soup
Course: SoupsCuisine: American, VeganDifficulty: Medium4
servings15
minutes1
hour5
minutes146
kcalPeople asked why we didnโt have a butternut squash soup. We answered.
But we didnโt want to make just any butternut squash soup. We wanted to make one that made your mouth water. We wanted to make one that makes you look like youโre a classically trained chef. We wanted to make one that was Instagram ready. So we made this simple but complex balsamic butternut squash bisque (yes, you can call it a bisque!). Did someone say best Vitamix soup ever? Why yes, we’ve found it. Complex and satisfying, nourishing and impressive. Get into it! (40,000 people have watched our Reel about this soup ๐)
Ingredients
1 whole butternut squash (about 2 lbs or 900 g), seeded
1 (14 oz or 397 g) package firm tofu
1.5 cups (360 ml) vegetable broth
2 teaspoons (10 ml) balsamic vinegar
1 small shallot (about 30 g)
1-2 garlic cloves
2 teaspoons (11 g) salt
4 sprigs fresh herbs for garnish (rosemary, parsley, etc.)
Directions
- Preheat oven to 400ยฐF (200ยฐC).
- Cut squash in half and bake for one hour.
- Cube 2/3 of the tofu package.
- Once squash is cool enough to handle, scoop flesh from skin.
- Bake cubed tofu for 15 minutes while squash cools.
- Blend vegetable broth, cooked squash, remaining 1/3 raw tofu, balsamic vinegar, shallot, garlic, and salt.
- Blend on high for 5-6 minutes or use the ‘Soup’ setting if available.
- Adjust consistency with additional broth if needed.
- Serve garnished with baked tofu cubes and fresh herbs.
Recipe Video
Notes
- Substitute pumpkin or acorn squash for butternut if desired.
- Onion can be used in place of shallot.
- Adjust salt and balsamic vinegar to taste.
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