Sunday, September 23, 2012

Butternut Squash Soup

So, last week I took a little hiatus.  As the program year started, things got a little busy for me to post.  To make it up, I'm doing what is quite possibly my favorite fall recipe.

Fall has officially started, and with it comes fall produce.  Squashes abound this time of year.  You can pick them up at the grocery store and at farmers markets.  The question is what to do with them. 

Making a soup is a great way to make Butternut Squash, especially on a chilly day.  This soup is actually a cream soup.  It's totally an invention of mine, and one that I've made for a few years.  It is always a favorite at potlucks and dinner parties.  The recipe is pretty simple.


1 Butternut Squash

1 sm. or med. Yellow Onion

6 oz (about 6 cu. in) of Fresh Ginger Root

2 c. of Vegetable Broth
*If you use vegetable bouillon, just add 2 more cups of water and throw the cube into the pot at the beginning.

8 c. Water.

1 block (apx 12 oz) of Tofu

Salt - to taste


1.  Peel the and chop the Butternut Squash into 1" - 1 1/2" pieces.  You will have to scoop the seeds out of the squash.  I find it's helpful to cut the squash into larger pieces first.  Once you've done that, scoop the seed out, and peel the larger pieces.  Then, you can cut it into smaller pieces.

2.  Peel the Ginger Root and chop it into 1" pieces. 
*When handling raw ginger, make sure you wash your hands immediately, thoroughly and frequently.  Raw ginger is very acidic and can do some damage to your skin.  

Do as I say, not as I do!
3.  Quarter the Onion and take off the skin.  With your hands break it up the onion layers a little.

4.  Put the Squash pieces, Ginger Root, and Onion into a very large pot.  Add the Water and Vegetable Broth (or Bouillon).  Put the pot with all the ingredients (no tofu yet) on the stove top and bring to a boil.  Cook on high head until the squash pieces can easily be stabbed with a fork (Apx. 20 min.)

5.  Remove the pot from the heat and let the mixture cool at least until you can touch the sides with your bare hands.

6.  Separate the liquids from the solids into large bowls. Set some of the Squash pieces (about 2-3 c.) aside. 

7.  Put the Tofu, and solid pieces into a blender until the blender is nearly full.  Add the liquid to just cover the solids.  Blend on any setting until the mixture is completely pureéd.  Pour the purée back into the large pot.  Then, put the rest of the solids into the blender, cover with the liquid again, and blend the rest together.  Pour that into the pot with the rest of the liquid.

8.  Cut the Squash pieces you set aside into 1/2" cubes and add them back into the pot.

9.  Stir everything together and cook uncovered on med-low heat until it reaches the desired thickness (Apx. 1 hr.)  Stir occasionally so that the soup does not stick to the bottom. 

10.  Salt to taste and serve.  I find this soup is really good served with a dollop of Plain Yogurt (As shown above).

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