Simple. Easy. Delicious. Those are the main things I look for when browsing new recipes. Especially if I’m hungry because it means I don’t need to toil in the kitchen for hours to end up with something fantastic on my plate.
A rather pathetic-looking butternut squash has been sitting on my kitchen window sill for a couple of weeks, soaking up the southern sun. It was small-ish and almost completely cylindrical with quite a few bruises and wart-like growths all over oozing some sticky juice. Kind of like the bigger, better looking squash in the back of the farmer’s truck beat it up on the way to the market.
I cut it into small cubes, boiled it with spices, pureed it and wow! My husband thought I added butter to it. Nope, the squash did that all on its own. Given the rate at which my husband keeps making his way back to the kitchen for a few more spoonfuls, this isn’t going to last long.
Ingredients (serves 6 – 8)
1 medium butternut squash (about 5 cups diced into 1/4 – 1/2 inch chunks)
6 cups water
1 tablespoon curry powder
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon finely grated ginger root (I used a microplane which turned it into a paste)
1 package extra firm tofu – diced
2 cups frozen sweet peas
1/2 – 1 teaspoon salt (optional)
Directions
- Place all ingredients except the tofu, peas and salt, into a soup pot and bring to a boil.
- Cover and boil over high heat for 20 minutes. The smaller the squash is cubed, the faster it cooks.
- Using an immersion blender, regular blender or food processor, blend until it is completely smooth.
- Return to the burner. Add the tofu and peas. Cook over medium heat until tofu and peas and heated through.
- Before serving, season with salt if desired.
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