Spicy Vegan Squash, Pumpkin & Sweet Potato Soup

I haven’t become vegan by any means, but the last few weeks I’ve been making a hearty effort to eat healthier (and workout more!) This recipe was passed on to me by a friend and it was so delicious! It’s a perfect warm and filling treat for the upcoming winter days. It features pumpkin, sweet potato and even tofu. Now before you go “ewww tofu” – I’ve learned over the years that it can be quite delicious when cooked/seasoned properly. This is a far cry from the 90’s when my well meaning Grandmother plopped some raw tofu in a salad and tried to tell me that it was a “cheese replacement.”


Ingredients for Soup

  • 2 cups butternut squash cubes, loosely packed
  • 1 1/2 cups sweet potato: roasted and mashed
  • 1 1/2 cups pumpkin puree (homemade or canned – unsweetened)
  • 1 Tbsp roasted garlic (freshly chopped or powder could be substituted)
  • 1 tsp cinnamon
  • a few dashes of nutmeg
  • 3/4 tsp chipotle powder (or to taste for heat preferences)
  • 1 tsp salt
  • 1 1/2 cups soy milk, plain or unsweetened (or substitute another non-dairy milk – almond would work well)
  • 1 tsp agave syrup
  • 2-3 tsp coconut oil (virgin, organic) OR a splash of coconut milk (optional)
  • fine black pepper to taste
  • 1 Tbsp apple cider vinegar


Coconut Tofu Cube “Soup Croutons”

  • 2 cups tofu cubes, extra firm
  • 1 Tbsp organic virgin coconut oil, (use unrefined for more coconut flavor)
  • 1/2 tsp chili salt
  • black pepper + cayenne to taste



  1.  Drain tofu by pressing out water with papertowel (I put it on a plate with a paper towel both on top and on bottom, and I pat and then leave it for a while to soak the water. After tofu has been dried out a bit, cut into cubes.
  2. Add coconut oil to heated pan. When the oil is hot, add in the tofu, salt, chili spice, pepper and optional cayenne over top.
  3. Cook about 2 minutes on each side on high heat.
  4. Place cooked tofu cubes in fridge.
  5. Blend sweet potatoand pumpkin in blender.
  6. Add in all the remaining ingredients – except the non-dairy milk, blend at a low setting.
  7. Slowly pour in the non-dairy milk  until the mixture is thinner
  8. Boil butternut squash. Drain, but keep about 1/4 of the water.
  9. Add the boiled squash water to your blender – as well as the drained cubes.
  10. Blend on low a until the  mixture is smooth.
  11. You can serve hot by simmering in a pot on stove.
  12.   Heat a pan on the stove on high heat – no oil. Heat the tofu cubes on this pan until they are browned and warm.
  13. Serve soup with tofu cubes and spices on top!


(original recipe here: http://kblog.lunchboxbunch.com/2012/09/golden-trio-chipotle-fall-soup-with.html)

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