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Balsamic Butternut Squash Soup
Course: SoupsCuisine: American, VeganDifficulty: MediumServings4
servingsPrep time15
minutesCooking time1
hour5
minutesCalories146
kcalThis Balsamic Butternut Squash Soup recipe offers a sophisticated twist on a classic fall dish, combining the sweetness of roasted butternut squash with the tangy depth of balsamic vinegar. Perfect for those seeking a vegan-friendly, protein-rich meal, this soup incorporates tofu for creaminess and added nutrition. The use of a high-performance blender ensures a silky smooth texture, while the simple preparation method makes it accessible for home cooks of all levels. Ideal for cozy autumn dinners or elegant entertaining, this soup not only delivers on flavor but also presents beautifully, making it Instagram-worthy with its vibrant color and thoughtful garnishes. With just six main ingredients, this recipe demonstrates how simple elements can create a complex and satisfying dish that’s both nourishing and impressive.
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 400°F (200°C).
- Cut squash into 2 inch cubes. Roast 30 minutes.
- 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.
- In a high-performance blender, combine 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.
25 responses to “Balsamic Butternut Squash Soup”
Holy Guacamole, this soup is phenomenal.I can’t believe I’m the one that made it. And it was so easy. I can’t wait for an opportunity to impress guests with this. This is the first recipe of yours I’ve tried, my first soup in the Vitamix, and the first time I’ve used a shallot. I’m looking forward to trying more of your recipes. Thanks.
Love all of the firsts! It’s the best feeling knowing that YOU made something absolutely delicious (and no one needs to know how easy it was).
I’ve never been impressed with butternut squash soup, so didn’t expect much. This is the first recipe I used with my new Vitamix, and I am hooked!!! Best soup of any kind that I’ve ever had, and now that I’ve been a vegan for several years, this goes way over the top of what I expected. I’ve already shared it with several friends. Thank you so much!!!
PS My husband bought me some industrial ear muffs and I highly recommend them, after reading about the hearing damage these appliances can do.Same! Butternut squash soup has always been in the “blah” category for me. That’s why I developed this one, I wanted to be wow-ed. Good call of the hearing protection, we blend so often that we use them too.
Wowza! Made this today, the day before Thanksgiving, so we could have it as a first course for our Tiny Thanksgiving Feast with my husband. I hope I have enough to serve him some tomorrow.
Love it when our recipes make it to the holiday table 🙂
Holy cats! This is possibly the best soup I’ve ever had! I just got my 1st vitamix and decided to try this abd I’m in love! I added roasted Brussels sprouts and shallots on top too. Yum!
Whoa! Those sound like excellent toppings, gonna have to try that. Welcome to the Vitamix Family 🙂
Can beans be substituted for the tofu? If so, one can?
I have no idea, that’s not a substitute I would have considered. Perhaps try to match the weight, 400g?
How many cups of cooked squash would you say this recipe uses?
We are a soup loving couple and I’ll definitely make this come fall. We often will buy a BIG blue Hubbard or similar, do a roasting, mashing and freezing marathon for lots of go-to packages available as we want them. Please let me know so I can package appropriately!
Thank you!Great idea! This recipe uses about 4 cups of cubed squash.
Well Shazaam Sargeant Carter, this one is a keeper, Fall, comforting, not heavy, perfect. I skipped salt, figured low sodium veggie broth and balsamic were enough and I was right, plenty of umami, easy enough to add later should you wish. I also added fresh ground pepper to my squash before roasting.
Delightful dish!
Haha, thanks, Jason 🙂
How much would I use if I was buying pre-cubed butternut squash?
Hi Lyn,
It’s about 32-48oz of cubed squash. The average butternut squash (at least in our neck of the woods) is about 2-3lbs.
Hey guys! Big Lifeisnoyoke fans 🙂 Making this now and see Prep says 2/3 of tofu package and Blend says 1/3…will probably do something in the middle but can you let us know?
Thanks, Mindy! A little confusing… the 2/3 of the tofu package is to be cubed and baked for texture once the soup is completed (like little bites of chicken). The 1/3 of the tofu package is to blend into the soup for thickness/creaminess. Hope you love it!
How many pounds did your squash weigh. I bought a huge one the other day to use for lasagna noodles. There is still a lot left.
If I had to guess, I’d say about 2-3lbs. It been an average sized one each time we’ve made it.
What type off tofu?
Since you blend it you really can use any kind (texture not an issue), but we use extra firm tofu for this recipe.
I am so going to make this. I have vegan family members and this will be just awesome.
It’s surprisingly creamy and so flavorful! Your vegan family members will love it (bonus: the non-vegans will too)!
I was reluctant to measure the balsamic during the taping/creation of this recipe.
But I’m glad I did. Just a small amount makes a big difference.
I’ve had this soup twice in the last 24 hours and I can say I feel warm, satisfied, and seasonal. And happy.
Go make it.
Great recipe, Shalva.
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