Butternut Soup
Source of Recipe
Marla
List of Ingredients
Butternut Soup
1 nice size butternut squash
1 onion, diced
1 package reduced fat tofu
broth (use vegetable but chicken or even beef could
be used)
good sea salt
Chinese Five Spice
Parsley or Chives or roasted seeds, for garnish
Recipe
Wash squash well, scrub with a brush. Slice in half
lengthwise. Cover bottom of large baking dish with water (1/2 to 1
inch) and place squash into dish, cut side down, and bake in preheated
oven until soft and easily pierced with fork. Remove from oven and
set aside to cool. Heat enough water in skillet to cover bottom of
pan. When hot add onion and pinch of salt and cook until translucent.
(You can use oil to saute the onion if you want more calories) Remove
seeds and cut squash into manageable pieces and place into food
processor, blender or hand held food mill. Begin blending, adding
broth to thin consistency. Add onion and blend again. Crumble tofu
into mixture and blend well. Add pinch of sea salt or shoyu. Add
several pinches of Chinese Five Spice, taste-testing for desired
effect. Heat in large pot. Garnish with chopped parsley or chives.
Dry roast the squash seeds in a skillet until they begin to
brown and pop and become fragrant, then add a splash of shoyu and
garnish with them. (You can use other winter squashes and even carrots
and it worked well. You can omitt the Chinese Five Spice and use
ginger juice instead [grate ginger root and squeeze pulp to get juice]
You can also add garlic to onions. If you don't have
tofu use cottage cheese or milk)
|
|
member logon
