Looking for a hearty and warming soup for those chilly autumn and winter days?

Then this comforting maple squash soup is just perfect. In about 30 minutes, you have a rich and creamy pot of hot soup that your whole family will enjoy.

Garnish the soup with roasted pumpkin seeds and fresh parsley leaves. Serve it with slices of fresh bread.

Recipe Author

This recipe is from plant-based chef Steve Lynn.

You can learn more about him on his blog "Veggie Village" or on Instagram.

Instagram: @stevelynn_veggievillage

Website: www.veggievillage.net

Ingredients

• 1 onion, very small dice
• 1 head of roasted garlic
• 300 ml of heavy vegan cream
• 200 g (6.7 fl oz) smoked tofu
• Nutmeg
• 100-125 g (3.4-4.2 fl oz) vegan cheese (parmesan works best but any is good)
• Oil
• Spaghetti squash (roasted and strands fluffed up)
• Salt and pepper

Garnish with

• Vegan yogurt or cream
• Roasted pumpkin seeds
• Fresh parsley

Instructions

1. Sweat the onion in the oil for about 5 minutes or until the onions are translucent.
2. Add in the squash and cover with a lid for about 5 minutes stirring two or three times. 
3. Add in the maple syrup and the lemon juice and again cook for about 2 minutes or so.
4. Add in the stock and cook on low until the squash is very tender.
5. Blend using a blender.
6. Add salt and pepper and the cream.
7. Bring to a boil and turn off the heat and adjust the seasoning.
8. Serve with a spoon of vegan yogurt. Sprinkle roasted pumpkin seeds on top, garnish with fresh parsley leaves.