Hearty Autumnal Soup

This holiday season, tofu is the perfect plant-based addition to any meal. This hearty autumnal soup is packed full of veggies. Blend House Foods Organic Soft Tofu with roasted honey nut squash, carrots, spices, and vegetable broth, giving the soup a rich-creamy flavor. It tastes like fall in every bite! Happy season eating!

  • Servings
    6 Cups
  • Prep Time
    15 Min
  • Cook Time
    40 Min

Cooking Directions

  • Preheat the oven to 400 degrees.
  • Peel and cut honey nut squash into 1-inch cubes - 6 Cups
  • Peel and cut carrots into 1-inch pieces - 2 Cups
  • On a large baking sheet; drizzle honey nut squash & carrots with olive oil and toss with curry powder, paprika, and salt and pepper. Roast for 40 minutes.
  • Remove roasted squash and carrots from the oven and transfer to a blender.
  • Add House Foods Organic Soft Tofu, vegetable broth, and fresh rosemary. Blend until smooth.
  • Season to taste with salt and pepper; divide into bowls and garnish with pepitas before serving.

This recipe was created by @Domestikateblog


  • 6 Cups of Honey Nut Squash, peeled and cut into 1-inch cubes
  • 2 Cups of Carrots, peeled and cut into 1-inch pieces
  • 3 Tsp of Curry Powder
  • 2 Tsp of Paprika
  • ½ Cup of House Foods Soft Tofu
  • 3 Cups of Vegetable Broth
  • 1 Tbsp of Fresh Rosemary
  • Olive Oil
  • Salt and Pepper
  • Pepitas (for serving)

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