Gluten-Free Spicy Butternut Squash and Tofu Soup

One of our favourite winter, vegan and gluten-free recipe, is our spicy butternut squash and tofu soup. You can enjoy this as a stand-alone soup or have it with black rice, normal rice, or noodles. As we started to cook more with butternut squash, we were finding it was becoming easier to cook with. It can be roasted, boiled or steamed. We find it gives the curry an extra touch.  At first, peeling it, scoring out the middle and cutting it can seem a bit too much, but keep going because its worth all that effort!

Cook & prep time: 40 mins

Method:

  1. Cut the butternut squash into bite size cubes and roast in the oven prior to cooking, then set aside. (You can season the butternut squash with pepper, salt and chili flakes before roasting)
  2. In a pan, on high heat, add chopped onions and garlic
  3. When the onions brown add kale, red peppers, broccoli, grated carrots and kidney beans. Thoroughly mix, continue to stir-fry and add Himalayan salt
  4. Add bites size tofu, butternut squash, diced red/green chillies and mix for a further 2 mins
  5. Add 1 tsp coriander powder, 1 tbsp mild curry powder, 1 tbsp coconut palm sugar (or brown sugar) & pepper
  6. Squeeze 1 tbsp of lime juice
  7. Reduce the heat and add 1/2 litre of veg stock and simmer for ten mins on medium heat
  8. Add a tin of coconut milk
  9. Simmer for 5-10 mins and turn off the heat
  10. Garnish with coriander (optional)