Tofutti Sour Supreme Creamy Roasted Butternut Squash Soup

with No Comments
Tofutti Sour Supreme Roasted butternut squash soup



1kg butternut squash

1 medium onion, peeled and quartered

1L fat free vegetable cooking stock


Salt and freshly ground black pepper to taste

200g Tofutti Sour Supreme


Sunflower seeds (to garnish)



  1. Cut squash in half lengthwise, remove seeds and place cut side down on a non-stick cookie sheet. Add quartered onion and bake at 190°C until soft to the touch (roughly 1 hour).
  2. Remove from oven and let cool for 20 minutes.
  3. Scrape cooked squash from skin and place in blender and puree.
  4. In a large stock pot add puree and Tofutti Sour Supreme to vegetable stock.
  5. Stir to combine all ingredients over low heat until hot.
  6. Season to taste with salt, pepper and a touch of nutmeg.
  7. Garnish with Parsley, sunflower seeds and a swirl of sour supreme!


Leave a Reply

Your email address will not be published. Required fields are marked *