Tuesday, 21 November 2017

Roasted Butternut Squash Soup with Sumac and Tofu Croutons

Creamy, Smooth and sweetly spiced Roasted Butternut Squash Soup topped with tangy Sumac and Crispy Tofu Croutons. It's vegan, healthy and comforting, just perfect for gloomy, grey and colder days when your body demands soul and tummy warming meals.

Creamy, Smooth and sweetly spiced Roasted Butternut Squash Soup topped with tangy Sumac and Crispy Tofu Croutons. It's vegan, healthy and comforting, just perfect for gloomy, grey and colder days when your body demands soul and tummy warming meals.

Autumn is in full swing and winter is just about to set in on my part of the world. Cold temperatures and piping hot soups go hand in hand. As soon as chilly weather appears, in my family we become soupaholics , almost every lunchtime becomes soup time and we enjoy relishing the soups. Last week I made a family favourite Goji Berries, Mushroom and Sweet Potato Soup and Vegan Carrot, Ginger and Coconut Soup with Saffron Vinaigrette . Over the weekend I had a massive craving for Butternut Squash Achari Thepla, so for brunch, I prepared and enjoyed them with Masala Chai.

Creamy, Smooth and sweetly spiced Roasted Butternut Squash Soup topped with tangy Sumac and Crispy Tofu Croutons. It's vegan, healthy and comforting, just perfect for gloomy, grey and colder days when your body demands soul and tummy warming meals.

Our daughter is a big fan of soups, a flask filled with thick and creamy hot soup and multigrain baps make her more happy rather than a cold sandwich in the middle of winter. While she studies away from home, she doesn't get much time to prepare her own meals very often, I make a big batch of few different types of soups and freeze for her and for myself too, and whenever we feel like having the soups, just defrost, reheat and gulp it down. Oh boy, won't you feel so good to be able to pull out a container of soup from the freezer when you're feeling under the weather or pressed for a time?

Creamy, Smooth and sweetly spiced Roasted Butternut Squash Soup topped with tangy Sumac and Crispy Tofu Croutons. It's vegan, healthy and comforting, just perfect for gloomy, grey and colder days when your body demands soul and tummy warming meals.


Creamy, Smooth and sweetly spiced Roasted Butternut Squash Soup topped with tangy Sumac and Crispy Tofu Croutons. It's vegan, healthy and comforting, just perfect for gloomy, grey and colder days when your body demands soul and tummy warming meals.

After making above soup last week, I had leftover Sweet Potatoes and Butternut squash. I had very busy weekend and was dead tired to make something creative with these two ingredients, so just decided to make a soup, so simple, nothing much fancy and the incredibly easy soup was ready in less than an hour, still turned out extra special.

Creamy, Smooth and sweetly spiced Roasted Butternut Squash Soup topped with tangy Sumac and Crispy Tofu Croutons. It's vegan, healthy and comforting, just perfect for gloomy, grey and colder days when your body demands soul and tummy warming meals.

Together sweet potato and butternut squash does wonders and their flavours of autumn shine through amazingly in this soup. A bowl of satisfying meal not only delicious but really nutritious and is good for your body too. All the goodness from these two vegetables helps you to stay healthy and fit. Addition of the Tofu croutons make this soup well balanced and lends a good dose of protein. In this velvety soup, crispy and crunchy tofu croutons add that beautiful crunch. I garnished it with Garden Cress that is so beneficial for our health too.

Creamy, Smooth and sweetly spiced Roasted Butternut Squash Soup topped with tangy Sumac and Crispy Tofu Croutons. It's vegan, healthy and comforting, just perfect for gloomy, grey and colder days when your body demands soul and tummy warming meals.

In this recipe along with butternut squash, I also roasted sweet potato and carrots too, everything blended with the vegetable stock with a little hint of chilli paste. The soup topped with seared tofu croutons and nice tangy and lemony sumac, which is the highlight of this soup.  This soup can be made ahead and frozen for the colder days to come. A bowl of sunshine in the midst of the winter!

Creamy, Smooth and sweetly spiced Roasted Butternut Squash Soup topped with tangy Sumac and Crispy Tofu Croutons. It's vegan, healthy and comforting, just perfect for gloomy, grey and colder days when your body demands soul and tummy warming meals.


Creamy, Smooth and sweetly spiced Roasted Butternut Squash Soup topped with tangy Sumac and Crispy Tofu Croutons. It's vegan, healthy and comforting, just perfect for gloomy, grey and colder days when your body demands soul and tummy warming meals.



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Roasted Butternut Squash Soup with Sumac and Tofu Croutons
Roasted Butternut Squash Soup with Sumac and Tofu croutons- Creamy, Vegan and a hearty soup that is incredibly easy to make, ideal for chilly weather.
Ingredients
  • 500g Butternut squash peeled and cubed
  • 250g Sweet Potatoes peeled and cubed
  • 150g Carrots peeled and cubed
  • 1 packet Tofu, well drained and cubed
  • as needed Sumac
  • 1 big White onion roughly chopped
  • 5-6 Garlic cloves
  • 750ml Vegetable stock
  • 1 Tbsp. Chilli paste or flakes
  • 1 tsp. Freshly ground black pepper
  • 2-3 Tbsp. Olive oil
Instructions
Preheat the oven to gas mark 5-6 or 350F.Place all the chopped vegetables, garlic and onion on a baking tray, drizzle some oil and sprinkle little salt and pepper.Roast it for 35-40 minutes, keep an eye on garlic, if they turn brown too quickly remove them and keep it aside. Meanwhile, make tofu croutons, heat little oil in a flat griddle pan, and add tofu pieces. Keep the heat low and make them crispy from all the sides.Leave it aside for later use.Once the vegetables are roasted, remove them from the oven.In a saucepan, heat little oil, add chilli paste and quickly fry for few seconds, not to burn them.Tip off the roasted vegetables in the pan and add vegetable stock. Bring the soup to boil and simmer for a couple of minutes.Turn off the heat, blend the soup with the hand blender or use a food processor. Check the seasoning.Serve the soup in a serving bowl, sprinkle some sumac and topped with crispy tofu croutons.I garnished it with garden cress salad.Serve with multigrain and seeds crusty bread roll.Enjoy!
Details
Prep time: Cook time: Total time: Yield: 4-6 servings

13 comments:

  1. Healthy soup.. love the colour.

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  2. This is such a delightful and beautiful looking soup.. loved the sumac and tofu croutons

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  3. Loved your recipe and such a beautiful picture! Going to try this soon!

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  4. This is such a beautiful looking soup... gorgeous clicks as always.

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  5. I was looking for dishes to cook up with sumac and this seems perfect. Love the bright colors of it.

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  6. Very healthy and yummy Soup .. Loved your presentation

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  7. Looks yum. I want some of the soup.

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  8. Loved the recipe and the pics! Pics are super gorgeous Jagruti!

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  9. Looks delicious, love all the flavours in it.

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  10. Such yummy looking soup and mind blowing presentation dear.

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  11. We love butternut squash soup, its perfect for this cold weather. I love the tofu croutons.

    ReplyDelete

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