Spiced Butternut Squash Soup

Preparation time: 30 minutes
Cook time: 20 minutes
Total time: 50 minutes
Servings: 6


  • 1 large butternut squash, peeled and cubed (about 6 cups total)
  • 2 Tbsp olive oil (divided)
  • 5 cloves garlic, minced
  • 1 large yellow onion, chopped
  • 3 tablespoons freshly grated ginger
  • ½ tsp chili flakes
  • 2 Tbsp gochujang paste
  • 4 cups low-sodium vegetable broth
  • 1 (12-16 oz) block extra-firm tofu, drained
  • 1 can full-fat coconut milk
  • Salt and pepper, to taste


  1. Preheat oven to 400 degrees. Spread butternut squash cubes on a large cookie sheet and toss squash with 1 Tbsp of the olive oil, plus ½ tsp each salt and pepper. Bake for about 20 minutes until squash is fork tender. Remove from oven and set aside.
  2. Heat remaining 1 Tbsp olive oil over medium heat in large saucepot. Add onion and sauté until translucent, about 5 minutes. Add garlic and sauté an additional 2 minutes. Add chili flakes, gochujang paste and about ½ of the roasted butternut squash cubes and stir to coat.
  3. Add onion/squash mixture to a large blender along with vegetable broth and tofu. Blend all ingredients until smooth (this may need to be done in batches depending on size of blender).
  4. Return blended squash mixture to frying pan and add coconut milk and remaining cubed squash. Heat on medium heat to desired temperature. Season with additional salt and pepper as needed.
* Emma’s recipe