Recipes: Butternut Squash Soup w/ Parmesan Onion Chips

This isn’t your average butternut squash soup…it’s got a French onion twist and a sneaky boost of protein. 👀

Add this soup in your fall and winter line up for immune support, fiber, and plant protein. And be sure to tag me if you try it! 👩🏽‍🍳🤌🏽✨

Butternut Squash Soup

Serves 8 | Cook Time: 45 minutes

INGREDIENTS:

2 tbsp extra-virgin olive oil

1 yellow onion chopped

Freshly ground black pepper

½ tsp sea salt

1 (3-pound) butternut squash, peeled, seeded, and cubed

3 garlic cloves, chopped

1 tbsp chopped fresh sage

½ tbsp minced fresh rosemary

1 tsp grated fresh ginger

3-4 c vegetable broth

1 Block of Tofu

INSTRUCTIONS:

1. Heat oil in a large pot over medium heat. Add the onion, salt, and a few grinds of pepper. Sauté for 5–8 minutes, until softened.

2. Add the squash and cook, stirring occasionally, until it begins to soften, about 8–10 minutes.

3. Stir in the garlic, sage, rosemary, and ginger. Cook for 30 seconds to 1 minute, until fragrant.

4. Pour in 3 cups of broth, bring to a boil, then cover and reduce heat to a simmer. Cook for 20–30 minutes, until the squash is tender.

5. Press one block of tofu and add it to the pot.

6. Use an immersion blender or allow the soup to cool slightly, then transfer to a blender (in batches if needed) and blend until smooth.

7. If the soup is too thick, blend in up to 1 additional cup of broth. Season to taste.

8. Serve warm, topped with parsley, parmesan onion rings, and a side of crusty bread.

Parmesan Onion Rings

INGREDIENTS:

2 Thinly Sliced Onions

½ Block Vermont Sharp Cheddar Cabot Creamery

½ cup Parmesan Cheese

Season w/ Paprika, Garlic Powder

INSTRUCTIONS:

Bake at 400 degrees for 20 min, let rest for 15-20 minutes, then peel off.