Comments on: Butternut Squash Soup

By: chow

chow — Sat, 28 Jan 2012 22:59:17 +0000

Ruth Robinson – You can use any baked tofu for the croutons, store-bought or homemade. I usually have roasted tofu cubes on hand. Here’s a link to the recipe, just leave out the pesto part. http://chowvegan.com/2010/08/03/roasted-tofu-lollipops-with-pesto/

By: Ruth Robinson

Ruth Robinson — Sat, 28 Jan 2012 03:44:37 +0000

What temperature do you bake the tofu and do you put anything on the tofu because I couldn’t find the answer. Thanks

By: chow

chow — Thu, 17 Nov 2011 16:38:39 +0000

Michele – Yes, you can. I made a batch earlier in the week and still have a bit left. It keeps fine in the fridge. Just add the tofu croutons when you’re ready to eat. :-)

By: Michele

Michele — Thu, 17 Nov 2011 06:10:17 +0000

Can I make this the day before and keep it in the fridge?

By: HIPSTER WIFE HUNTING » Vegan Thanksgiving

HIPSTER WIFE HUNTING » Vegan Thanksgiving — Fri, 19 Nov 2010 15:03:48 +0000

[...] via (Chow Vegan) [...]

By: Meatless Monday: Spicy, Sweet Vegan Butternut Squash Soup | This & That – An outlet for all things related to food, design, our environment and more.

Tue, 02 Nov 2010 02:50:31 +0000

[...] cooler, I decided that making a soup would be the perfect way to use the squash. I found the below recipe for butternut squash soup from Chow Vegan’s blog and modified it [...]

By: A Fall-Flavored Feast « Another One Bites The Crust

A Fall-Flavored Feast « Another One Bites The Crust — Sat, 02 Oct 2010 21:19:06 +0000

[...] butternut squash soup was very simple and perfect to create ahead. Something I learned from this experience was that [...]

By: esme

esme — Wed, 14 Oct 2009 03:47:38 +0000

I was missing the tofu, but I will be sure to try this next time. Great idea! And beautiful photo! I linked your recipe (with credit) on my page. Let me know if you want me to remove it.