December 6, 2015

Creamy Winter Squash with Raisins & Sage. {Vegan Recipe}

squash soup

This is a super easy winter squash recipe to warm you on the coldest of days:


1 (3 1/2-pound) butternut, acorn or kabocha squash
1/2 cup raisins
1/2 cup chopped pecans, toasted
1/4 cup roughly chopped parsley
2 teaspoons chopped fresh sage
Zest of 1 orange, removed in wide strips and roughly chopped
1 (1-pound) package silken tofu, drained
1/2 teaspoon fine sea salt (optional)


Preheat the oven to 400°F.

Arrange whole squash on a baking sheet and roast until the skin is papery and squash is tender. (About 1 hour, 15 minutes.) Insert fork in a few different spots to check tenderness.

Set aside until cool enough to handle. Once cooled, peel away the skin, and discard the seeds.

Meanwhile, pulse raisins, pecans, parsley, sage and orange zest in a food processor until finely chopped and transfer to a bowl.

Next purée warm squash and tofu until very smooth and creamy. (Reheat, if needed, in a medium pot over medium heat.)

Transfer to a large bowl or platter, scatter raisin-sage mixture over the top and serve.

Delicious and easy, wonderful warming dish for winter!


Relephant Read:

“I was Just Cleaning Out the Refrigerator” Soup. {Vegan Recipe}


Author: Lindsay Carricarte

Editor: Catherine Monkman

Photo: Hannah Webb/Flickr


Leave a Thoughtful Comment

Read 0 comments and reply

Top Contributors Latest

Lindsay Carricarte  |  Contribution: 22,400