Creamy Butternut Squash Soup

There’s something about a cozy bowl of butternut squash soup that feels like fall in a cup. This version is rich, velvety, and slightly sweet with a hint of spice — and thanks to silken tofu, it’s packed with plant-based protein. Perfect for cozy nights in, healthy meal prep, or an elegant starter for a dinner party.

Ingredients

• 1 medium butternut squash, halved and seeded
• 1 red bell pepper, halved and seeded
• 1 yellow onion, peeled and quartered
• 1 whole head of garlic
• Drizzle of olive oil
• Sprinkle of sea salt
• ½ block (6 oz) silken tofu
• 1 cup coconut milk (full-fat or light)
• 1–2 cups vegetable broth (adjust for thickness)
• 1 inch fresh ginger, peeled
• ½ tsp cinnamon
• ½ tsp sea salt, or to taste
• ¼ tsp black pepper
• Optional toppings: feta, roasted pumpkin seeds, chili flakes, or fresh herbs
• Serve with crusty sourdough bread

Instructions

1. Roast the vegetables: Preheat oven to 400°F (200°C). Arrange the butternut squash, red bell pepper, onion, and garlic on a baking sheet. Drizzle with olive oil and sprinkle with salt. Roast for 45 minutes to 1 hour, until tender and lightly caramelized.
2. Prep for blending: Once slightly cooled, scoop the flesh from the butternut squash and squeeze the roasted garlic cloves from their skins.
3. Blend until creamy: Add the roasted veggies to a high-speed blender with silken tofu, coconut milk, vegetable broth, cinnamon, salt, pepper, and fresh ginger. Blend until smooth and creamy. Adjust broth for your preferred consistency.
4. Warm and serve: Pour the soup into a pot and heat gently over medium heat. Taste and adjust seasoning.
5. Garnish & enjoy: Serve hot, topped with feta, pumpkin seeds, or a drizzle of coconut milk. Pair with a slice of sourdough bread for a satisfying, nutrient-rich meal.

Why you’ll love this soup

• Creamy without heavy cream
• High in plant-based protein and fiber
• Warming spices support digestion and balance
• Perfect for fall or winter
• Freezes beautifully for meal prep