Pureed Butternut Squash
Soup
1 tablespoons Earth Balance
1 small onion, chopped
1 piece (2 inches) peeled,
chopped fresh ginger
2 garlic cloves, chopped
1 butternut squash, peeled,
seeds removed*, and cut into ¾ inch cubes
¼ cup orange juice
Salt, pepper, and red pepper
flakes to taste
- Melt Earth Balance in a large pot over medium heat.
- Cook onion about 2 minutes.
- Add ginger, garlic, and squash and cook (stirring occasionally) for 6-8 minutes.
- Stir in 4 cups of water and bring to a boil.
- Reduce heat and simmer until squash is tender, about 20 minutes.
- Remove from heat and puree the soup in two batches in a food processor (or blender).
- Stir in orange juice, salt, pepper, and red pepper flakes.
*
Roasted Butternut Squash
Seeds
- Preheat the oven to 275 degrees. Line a baking sheet with aluminum foil.
- After removing the seeds from the butternut squash, rinse with water and remove any strings and bits of squash. Pat dry.
- Mix the seeds with a drizzle of olive oil, salt, and pepper until evenly coated.
- Spread out on the baking sheet and bake for 15 minutes.
- Cool before serving!
Crispy Tofu Croutons
(2 servings)
1/3 block of extra firm
tofu, cubed
Olive oil
Salt + pepper
- Press the tofu (use a clean tea towel to put pressure on the tofu and remove as much water as possible).
- Heat approximately 2 tablespoons of olive oil in a medium sized frying pan on medium-high heat.
- Add the tofu (carefully, as to avoid the splattering oil!) and let cook until brown.
- Flip the tofu cubes and add salt and pepper, to taste.
- Remove from heat when browned on both sides.
Now all that's left is ladling yourself a bowl of this orangey goodness and topping it with the tofu croutons and roasted butternut squash seeds! And then you can drift away to a warm and cozy place regardless of the snow piling up outside.
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| YUMMMMMMMMMM |
