Vegetarian

Creamy Vegan Winter Squash Soup is for Soup.

Creamy Vegan Winter Squash Soup takes 15 minutes to prepare.

Creamy Vegan Winter Squash Soup takes 90 minutes to cook.

Creamy Vegan Winter Squash Soup makes 4 servings.

The ingredients for Creamy Vegan Winter Squash Soup are:

1 Medium Butternut Squash (or acorn, or pumpkin) about 20 oz cooked*
1 Small Onion
2 cloves Garlic
1 tbsp Olive Oil
1 box Mori-Nu, Tofu, silken, firm
2 Tbsp Nutritional Yeast
Water
Salt and pepper
nutmeg
*for quick midweek meal use canned pureed pumpkin (not pumpkin pie filling!)

Here is how you make Creamy Vegan Winter Squash Soup:

Cut squash in half, scoop out seeds and bake face down in a 375F oven until soft (about 45 minutes). Remove and allow to cool, then scoop out flesh.Chop onion and garlic.Set soup pot over medium-low flame. Add olive oil, garlic and onions and cook until soft.Add squash, tofu and nutritional yeast to pot with about 2 cups of water. Use stick blender to puree soup. If too thick, add more water. Season soup with salt, pepper and ~1/4 tsp of freshly ground nutmeg. Let simmer for 20 minutes before serving to allow flavors to meld.Makes 6 cupsNumber of Servings: 4Recipe submitted by SparkPeople user LITTLE_NIKKE.

The nutritional information for Creamy Vegan Winter Squash Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 161.8

• Total Fat: 6.0 g
• Cholesterol: 0.0 mg
• Sodium: 368.3 mg
• Total Carbs: 20.5 g
• Dietary Fiber: 1.4 g
• Protein: 9.4 g

The dietary needs meet for Creamy Vegan Winter Squash Soup is Vegan