Creamy, Smooth and sweetly spiced Roasted Butternut Squash Soup with Sumac and 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.
Wouldn'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?
After making above soup last week, I had leftover Sweet Potatoes and Butternut squash. I had a 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.
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.
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 and crunchy 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!
ROASTED BUTTERNUT SQUASH SOUP WITH SUMAC AND TOFU CROUTONS
ingredients:
- 500g butternut squash peeled and cubed
- 250g sweet potatoes peeled and cubed
- 150g carrots peeled and cubed
- 1 packet firm tofu, well-drained and cubed
- 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:
How to cook ROASTED BUTTER NUT SQUASH SOUP WITH SUMAC AND TOFU CROUTONS
- 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!
NOTES:
323.28
15.27
2.46
36.99
9.16
27.82
10.86
15.44
618.55
0.79
Natalie Levin says
I love the idea of making tofu croutons! Such a great and creative way to make the soup more interesting and add protein. Will definitely try your recipe soon!
Unknown says
I'm a big fan of soup and always looking for new flavors to spice things up. This sounds delicious!