High Protein Butternut Squash Soup | Jackfruitful Kitchen
High Protein Butternut Squash Soup
5 mins prepServes 4
This Roasted Butternut Squash Soup is cozy, nourishing, and anything but boring! Packed with plant-based protein and fall veggies, it’s easy to make, naturally creamy, and completely vegan. Great for meal prep or chilly nights!
0 Preheat oven to 425.
1 Place the squash, peppers, carrots, tomatoes, onion, shallot and apple on the baking sheet. Drizzle everything with a bit of olive oil (optional) and season with salt and pepper. Drizzle the garlic with olive oil and place it inside one of the squash halves. Top with the herbs.
2 Transfer to oven and roast for 40 minutes until tender.
3 Discard the herbs and transfer the roasted veggies to a blender. Squeeze out the roasted garlic into the blender.
4 Add the water, bouillon, tofu, maple syrup, mirin and cinnamon. Blend until smooth and creamy. Season to taste and add more water if desired.
5 Pour into bowls and top with a swirl of dairy free yogurt (I like to thin mine with a bit of water), a drizzle of chili crisp and a sprinkle of thyme leaves.
