So we are getting ready for the contractors to start the remodel a week from Monday. I’ve been cooking a lot, things that make good leftovers for freezing: lasagna, chili, pea soup and bean soup, all so that we’ll have more options than take out and microwave meals and above average eating out while we are without kitchen sink and stove. One thing that I made to clean out the fridge and freezer as well as to use up our winter storage vegetables was a curried squash soup. This soup is GF and DF and could be vegetarian although I used chicken broth. It would work just as well with vegetable broth or water. There were three kinds of orange squash in it. One was butternut, another was acorn. I can’t recall what the other one was since the leftovers had been frozen in the freezer for a while. Anyway, here goes the recipe. I would make it all over again, on purpose and might in the next week since I still have three different squashes left.
One medium butternut squash, peeled and cut into cubes
Leftover roasted squash with garlic
Leftover roasted squash
1/2 head roasted garlic
extra virgin olive oil
3 cloves garlic, minced or put through a press
1 yellow onion, chopped
1/2 ts sea salt or kosher salt or to taste
red or green curry paste, such as Thai Kitchen
freshly ground pepper to taste
32 oz chicken broth, vegetable broth or water
1 block of tofu
Steam cubed butternut squash until tender when poked with a fork. While steaming the squash, saute onion and chopped garlic in olive oil until soft but not browned. Add enough broth to cover. Add frozen or refrigerated leftover squash. Add more broth, roasted garlic and steamed squash. Add broth as needed. Add a teaspoon of curry paste, stir to distribute evenly and taste. Add more if desired. I used two teaspoons of green curry paste and the soup was fairly spicy. Cut a block of tofu into the soup and stir to break it up further. Remove pot from heat and blend with a stick or immersion blender or puree in batches in a blender or food processor. Add ground pepper to taste. Garnish with snipped fresh basil or roasted pumpkin seeds.
This turned out to be a very tasty and filling soup. It is high in fiber and beta carotene. The added tofu boosts the protein content.
As I said, I would definitely make this again on purpose.