Happy Fall everyone! I know I have not posted a recipe in absolutely ages, but what better time to rear my head than the first week of Fall!?

Butternut Squash Soup with Crispy Tofu (Vegan) from HeatherChristo.com

Since we had a massive overhaul of our life, I have been very busy the last few months getting my family settled in our rental condo on the edge of Vancouver and adapting to a completely different life in so many ways! I really needed to take a break from everything, and the good news is, I am really enjoying it. I love where we live, and I love the space and routines that we have created here. Simplifying everything has definitely let all of our priorities naturally right themselves and the step back from work and social media has definitely been calming and important for me. We are really working hard to continue understanding what this bizarre moment in time can mean for our family in a positive way. We are always a work in progress, but I am pretty proud of our little family unit and (our very new found!) power to adapt.

Butternut Squash Soup with Crispy Tofu (Vegan) from HeatherChristo.com

I have also found that a few months into our move, I am finally getting back in the groove of cooking and even, GASP!!! feeling inspired when I make dinner! Well- most of the time, which is a huge improvement by the way!

Things that have not changed! It’s challenging to homeschool (my heart goes out to all of you parents and teachers making this happen every day.) I do not like loading or emptying the dishwasher or the endless laundry every day (WHERE DOES IT COME FROM!!!?) I am terrible at meal prep and math. But in good news, I am obsessed with all things squash and pumpkin and apples and pears and all of the ingredients for fall. So look out for lots of all of that as I limp back into spending time here 🙂 I missed you guys, and I am happy to be back!

Butternut Squash Soup with Crispy Tofu (Vegan) from HeatherChristo.com

Without further chatter from me, Let me introduce you to a beautiful bowl of soup. It’s not reinventing the wheel, but it is wonderfully delicious, comforting and completely plant-based. A current favorite in our house, I really wanted to share it with you. I hope you enjoy!

Roasted Butternut Squash with Crispy Tofu (Vegan)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • Roasted Butternut Soup:
  • 2 3-4 pound butternut squash
  • 4 tablespoons olive oil
  • 1 yellow onion, rough chopped
  • 1 large bay leaf
  • ½ cup white wine
  • 6 cups vegetable broth
  • Kosher salt and black pepper to taste

  • Tofu:
  • 14 ounces organic firm tofu, cut into bite-sized cubes
  • 1 tablespoons olive oil
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • Kosher salt
  • Garnish:
  • Thinly sliced chives
  • Thinly sliced green onions
  • Thinly sliced red chili’s
  • Olive or walnut oil
Instructions
  1. TO ROAST THE BUTTERNUT SQUASH:
  2. Preheat an oven to 400 degrees.
  3. Using a large, sharp knife, split the squash in half. Rub the squash halves in 2 tablespoons of the olive oil and place them cut side down on a baking sheet.
  4. Roast the squash 45 minutes or until the skin is golden. Remove from the oven and set aside until the squash is cool enough to handle.
  5. When there are 30 minutes left of cooking time on the squash, drain the tofu and slice the tofu into cubes and spread out evenly on a sheetpan covered in a silpat or parchment paper. Sprinkle the tofu with 1 tablespoon of olive oil, kosher salt, onion powder and chili powder. Bake the tofu for 30 minutes until it is golden and a little crispy on the edges..
  6. While the squash and tofu are roasting, start the soup. In a large soup pot over medium heat add 2 tablespoons of the oil and the onion and bay leaf. Sprinkle it with salt and cook until the onions are soft and translucent over medium heat, 5 to 7 minutes- it is ok if the onions brown a little bit.
  7. Add the wine and scrape up any browned bits from the bottom of the pot.
  8. Remove the stem from the cooked squash and add it to the soup pot with the onion, bay leaf and the wine.
  9. Add the vegetable broth and place a lid on the soup pot. Let it simmer on low heat for about 30 minutes.
  10. Puree the soup on high (in batches) in the blender until it is very smooth and even the seeds and skin are pureed. Add the pureed soup back to the pot and heat gently before serving.
  11. Top the soup with cubes of the tofu and garnish with fresh green onions or chives, finely minced chili’s and a drizzle of olive oil.

 

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Categorized: Cane Sugar Free, Dairy Free, Egg Free, Gluten Free, Nut Free, Soup
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Happy Fall everyone! I know I have not posted a recipe in absolutely ages, but what better time to rear my head than the first week of Fall!?

Butternut Squash Soup with Crispy Tofu (Vegan) from HeatherChristo.com

Since we had a massive overhaul of our life, I have been very busy the last few months getting my family settled in our rental condo on the edge of Vancouver and adapting to a completely different life in so many ways! I really needed to take a break from everything, and the good news is, I am really enjoying it. I love where we live, and I love the space and routines that we have created here. Simplifying everything has definitely let all of our priorities naturally right themselves and the step back from work and social media has definitely been calming and important for me. We are really working hard to continue understanding what this bizarre moment in time can mean for our family in a positive way. We are always a work in progress, but I am pretty proud of our little family unit and (our very new found!) power to adapt.

Butternut Squash Soup with Crispy Tofu (Vegan) from HeatherChristo.com

I have also found that a few months into our move, I am finally getting back in the groove of cooking and even, GASP!!! feeling inspired when I make dinner! Well- most of the time, which is a huge improvement by the way!

Things that have not changed! It’s challenging to homeschool (my heart goes out to all of you parents and teachers making this happen every day.) I do not like loading or emptying the dishwasher or the endless laundry every day (WHERE DOES IT COME FROM!!!?) I am terrible at meal prep and math. But in good news, I am obsessed with all things squash and pumpkin and apples and pears and all of the ingredients for fall. So look out for lots of all of that as I limp back into spending time here 🙂 I missed you guys, and I am happy to be back!

Butternut Squash Soup with Crispy Tofu (Vegan) from HeatherChristo.com

Without further chatter from me, Let me introduce you to a beautiful bowl of soup. It’s not reinventing the wheel, but it is wonderfully delicious, comforting and completely plant-based. A current favorite in our house, I really wanted to share it with you. I hope you enjoy!

Roasted Butternut Squash with Crispy Tofu (Vegan)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • Roasted Butternut Soup:
  • 2 3-4 pound butternut squash
  • 4 tablespoons olive oil
  • 1 yellow onion, rough chopped
  • 1 large bay leaf
  • ½ cup white wine
  • 6 cups vegetable broth
  • Kosher salt and black pepper to taste

  • Tofu:
  • 14 ounces organic firm tofu, cut into bite-sized cubes
  • 1 tablespoons olive oil
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • Kosher salt
  • Garnish:
  • Thinly sliced chives
  • Thinly sliced green onions
  • Thinly sliced red chili’s
  • Olive or walnut oil
Instructions
  1. TO ROAST THE BUTTERNUT SQUASH:
  2. Preheat an oven to 400 degrees.
  3. Using a large, sharp knife, split the squash in half. Rub the squash halves in 2 tablespoons of the olive oil and place them cut side down on a baking sheet.
  4. Roast the squash 45 minutes or until the skin is golden. Remove from the oven and set aside until the squash is cool enough to handle.
  5. When there are 30 minutes left of cooking time on the squash, drain the tofu and slice the tofu into cubes and spread out evenly on a sheetpan covered in a silpat or parchment paper. Sprinkle the tofu with 1 tablespoon of olive oil, kosher salt, onion powder and chili powder. Bake the tofu for 30 minutes until it is golden and a little crispy on the edges..
  6. While the squash and tofu are roasting, start the soup. In a large soup pot over medium heat add 2 tablespoons of the oil and the onion and bay leaf. Sprinkle it with salt and cook until the onions are soft and translucent over medium heat, 5 to 7 minutes- it is ok if the onions brown a little bit.
  7. Add the wine and scrape up any browned bits from the bottom of the pot.
  8. Remove the stem from the cooked squash and add it to the soup pot with the onion, bay leaf and the wine.
  9. Add the vegetable broth and place a lid on the soup pot. Let it simmer on low heat for about 30 minutes.
  10. Puree the soup on high (in batches) in the blender until it is very smooth and even the seeds and skin are pureed. Add the pureed soup back to the pot and heat gently before serving.
  11. Top the soup with cubes of the tofu and garnish with fresh green onions or chives, finely minced chili’s and a drizzle of olive oil.

 

Recipe by Heather Christo (http://heatherchristo.com)