Vegan Chipotle Squash & Carrot Soup

So today I should be working on my (last?) paper and presentation for med school, on prescription drug costs or something like that. So what better time to put that off and write up a recipe I’ve been sitting on for a few weeks?! Exactly.


All I’m saying about this one is that the doll really liked it, ok?


  • 1 butternut squash
  • 5 carrots
  • 1C cooked black beans
  • 1 head garlic
  • 6oz firm or extra firm tofu
  • 2 chiles in adobo sauce (adjust for preferred spiciness)
  • 4C vegetable stock (adjust for preferred viscosity)
  • 1 C chopped cilantro
  • Olive oil
  • Salt


1. Turn oven to 450. Peel the carrots and slice them ¼ inch thick. Pierce the butternut squash in several places with a knife. Cut the top off the head of garlic.

2. Oil half of a cookie sheet. Place the carrots and the head of garlic (cut side down) on the oiled side, and the whole squash on the non-oiled side. Bake in the oven until the veggies are all squishy, 40-50 min. Keep an eye on the garlic to make sure it doesn’t burn.

3. While the  veggies are in the oven, make the tofu croutons. Squeeze out the excess water in the tofu and cut it into ½ in cubes. Heat a non-stick pan with olive oil and fry the tofu cubes, flipping half way through, so that all sides are a nice, crunchy golden-brown.

3. Remove the veggies from the oven. Carefully cut the squash in half and spoon out the flesh, tossing the seeds or saving them to make a snack. Put the stock, 4 or 5 roasted cloves of garlic, carrots, squash and chiles into a food processor and puree. Add salt to taste. Adjust the amount of stock depending on how thick you want your soup.

4. Add the beans at the end and mix them in, then drop the tofu croutons and cilantro on top. Yum! Vegan.


2 thoughts on “Vegan Chipotle Squash & Carrot Soup

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