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Balsamic Butternut Squash Soup
Servings4
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.
