Paleo (and Vegan!) Spiced Winter Squash Soup

Tis the season for warm flavors and hot soups. Winter squash makes the BEST soups and this one has an unexpected twist of tofu. Even though there is currently a debate on eating tofu on the Paleo diet, I am ok eating it in moderation from time to time. Adding protein without taking away from the squash flavor is amazing in my book.

Even though it’s vegetarian & vegan, the carnivore-lover in your life will love this creamy soup. Promise!

Paleo (and Vegan!) Spiced Winter Squash Soup

  • Servings: 4
  • Difficulty: easy
  • Print


  • 2 tablespoons olive oil, divided
  • 1 cup yellow onion, chopped
  • 1 small Honeycrisp apple, peeled and chopped
  • 1 teaspoon fresh ginger, peeled and grated
  • 1 clove garlic, chopped
  • 1/4 teaspoon curry powder
  • 1/4 teaspoon grated fresh nutmeg
  • 1/4 teaspoon ground cinnamon, plus more for garnish
  • 1/8 teaspoon ground cardamom
  • 1 1/2 cups vegetable broth
  • 1 (14 1/2-oz.) can butternut squash puree
  • 1 (14 1/2-oz.) can pumpkin puree
  • 1 (14-oz.) package silken tofu, drained
  • 1 teaspoon kosher salt
  • 1/4 cup pomegranate seeds, sesame seeds or unsalted roasted pumpkin seed kernels (pepitas) (optional)


  1. Heat 1 tablespoon oil in a 5- to 6-quart Dutch oven over medium-high. Add onion and apple; cook, stirring occasionally, until softened, 5 to 6 minutes. Add ginger, garlic, curry powder, nutmeg, cinnamon, and cardamom; cook, stirring often, until fragrant, about 1 minute. Stir in broth, squash and pumpkin; cook until smooth and heated through, about 5 minutes.
  2. Add tofu and salt. Using an immersion blender, blend until smooth. Alternatively, transfer mixture to a blender. Remove center piece of blender lid; secure lid on blender, and place a clean kitchen towel over opening in lid. Process until smooth, about 45 seconds.
  3. Divide evenly among 4 bowls. Sprinkle with pomegranate, sesame seeds or pepitas, and drizzle with remaining 1 tablespoon oil. Sprinkle with cinnamon. Enjoy! 


Adapted from:

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