In this luscious cool-weather soup, onions, garlic, winter squash, and silken tofu are all enveloped in the familiar flavor of potatoes, making this a wonderful vehicle for getting a lot of nourishing ingredients into eaters of all ages. Adapted from Vegan Soups and Hearty Stews for All Seasons.
Creamy Golden Potato-Squash Soup
In this luscious cool-weather soup, onions, garlic, winter squash, and silken tofu are all enveloped in the familiar flavor of potatoes, making this a wonderful vehicle for lots of nourishing ingredients.
Print
Pin
Rate
Email
Servings: 6 to 8
Ingredients
- 1 medium acorn or golden acorn squash about 1 pound (see note)
- 1 tablespoon olive oil
- 1 large onion chopped
- 2 to 3 cloves garlic minced
- 4 medium-large potatoes about 1 ½ pounds, peeled and diced
- 2 teaspoons salt-free all-purpose seasoning blend like Frontier or Mrs. Dash
- 1 to 2 teaspoons curry powder to taste
- ½ teaspoon ground cumin
- 2 bay leaves optional
- One 12.3-ounce package silken tofu coarsely crumbled
- 2 cups unsweetened nondairy milk or 15-ounce can light coconut milk
- Salt and freshly ground pepper to taste
- Minced fresh parsley for garnish optional
- Croutons for serving optional
Instructions
- Place the squash in a microwave-safe container. Microwave for 6 to 8 minutes, until it can be easily pierced with a knife. Or, bake ahead of time in the oven. Wrap in foil, and bake at 375 degrees F. for 30 to 45 minutes, or until tender. Let the squash cool until it can be handled. Cut in half, remove the seeds and fibers, and scoop the flesh away from the skin. Set aside until needed.
- Heat the oil in a soup pot. Add the onion and sauté over medium heat until golden. Add the garlic, potatoes, seasoning blend, curry powder, cumin, and optional bay leaves.
- Add enough water to just barely cover the ingredients, and bring to a slow boil. Turn the heat down, then cover and simmer gently until the potatoes are tender, about 20 minutes.
- Remove the bay leaves, if you used them, and add the squash, tofu, and nondairy or coconut milk. Transfer the solid ingredients to a food processor (in batches, if needed) and process until smoothly pureed. Return puree to the pot and stir. Or, simply insert an immersion blender into the pot and process until all the solid ingredients are smoothly pureed.
- Return to the heat and simmer over low heat until heated through, about 5 minutes.
- Season with salt and pepper. If time allows, let the soup stand off the heat for an hour or so, then heat through before serving. Adjust the consistency with a bit more nondairy milk (or water) if too thick. Serve garnished with parsley and/or croutons, if desired.
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Note: For a shortcut, use 1 pound frozen chopped butternut squash, completely thawed.
Variation: Use a large sweet potato in place of the squash. Simply peel and dice and add to the soup with the white potatoes.
- Warm yourself up with more fall harvest soup recipes.
Gail Baggett says
Very Great Site
Leigh Warren says
Bay leaves are not listed in the ingredients but they are in the directions. How many are we supposed to use?
Nava says
Leigh, thanks for the eagle eye I added the info on the optional bay leaves. Thanks, and I hope you enjoy the soup!
Emily says
Do we add the rice milk in step 4 or 5
sandra bell says
After processing/blending the potato mixture, we add the squash, rice milk and tofu. I assume that is what is meant by add rice milk in step 5 -- to stir the milk mixture back in. Is that right?
Nava says
Hi Sandra, seems like a step was somewhat repeated, so I clarified. And while I was at it, I specified that any nondairy milk can be used, not just rice milk. Sorry for the confusion!