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Geisinger becomes the first member of Risant Health

Registered dietitian nutritionist Sarah Dayton’s Vegan Winter Squash Soup is healthy, hearty, and packed with fiber and protein.

Serves 4

Time: 20 minutes


1 large onion
2 cloves of garlic
1 medium honeycrisp apple – diced 
1 tbsp. grated fresh ginger
2 cups pre-cut butternut squash 
1-½ cups low sodium vegetable stock
14 oz. can pumpkin puree
¼ tsp. curry powder 
¼ tsp. cinnamon
¼ tsp. nutmeg
1 tbsp. peanut butter 
14 oz. package silken tofu
Pepitas (toasted pumpkin seeds) for garnish


  1. Sweat onions, garlic and apples for 5 minutes until soft.
  2. Add ginger and spices. Toast for 1 minute.
  3. Add in squash, pumpkin, peanut butter and stock. Allow soup to simmer for 5 minutes.
  4. Transfer soup to a blender or use an immersion blender in the pot – add the silken tofu and blend for 45 seconds. Before pouring out, make sure to remove the top of the blender to allow steam to be released. 
  5. Top with pepitas for garnish.

Contains 9 grams fiber and 10 grams protein per serving

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