The best way I know to keep out of the candy bowl is to make sure my belly is full (it doesn’t work entirely, but it sure helps keeps things in check!) With that in mind, I highly encourage everyone to eat belly-filling nutritious meals today (and keep the candy out of sight!).
This recipe is my go-to for dinner every Halloween (as well as a starter for many a Thanksgiving). Savory, with just a touch of sweetness, this warming soup is rich and creamy, and with its vibrant orange color is perfectly suited for the occasion. Now here is my “trick”, silken tofu is what gives this soup its thick and creamy texture, but not one person who has ever tried it was any the wiser (including tofu-haters!). Hearty butternut squash, caramelized onions, and just a smidgen of brown sugar add the sweetness while curry powder and ginger give it remarkable flavor. To make serving easy for a crowd, simply place coffee cups next to the stove and while keeping the soup over low heat.
P.S. If the idea of tofu is just too scary, simply stir 2 teaspoons of cornstarch into an additional 1/2 cup nonfat half-and-half and add in step 4.
Makes 6 servings
1 tablespoon olive oil
1 medium onion, diced
1 (21/2-pound) butternut squash (or 2 to 21/2 cups mashed butternut squash)
8 ounces lite silken tofu*
1/2 cup nonfat half-and-half
21/2 cups reduced-sodium chicken broth
2 teaspoons curry powder
11/2 teaspoons fresh ginger, grated or from a jar
11/2 teaspoons brown sugar
1/2 cup sherry
Salt and pepper to taste
1. Heat the olive oil in a soup pot over medium heat. Add the onions and sauté for 15 minutes, or until soft and caramelized.
2. While the onions are cooking, place the whole squash in the microwave and cook for 5 minutes. Remove from microwave and cut in half. Scoop out the seeds and place halves, cut side down, in a glass or ceramic baking dish. Pour 2 tablespoons of water in the bottom of the dish and cover with plastic wrap. Microwave for 10 more minutes, or until squash is soft when pricked with a fork.
3. Scoop out the flesh of the squash and place it in a blender or food processor. Add the tofu and half-and-half to the blender. When the onions are caramelized, add the broth to the pot and stir. Scoop out a couple ladles of the broth and add to the blender. Pulse until smooth, adding more broth as necessary. Work in batches, if necessary, to purée all of the squash mixture with all of the broth.
4. Pour the soup back into the pot. Add the curry powder, ginger, and brown sugar. Stir well and simmer for 10 minutes. Pour in the sherry and cook for 5 more minutes. Add salt and pepper to taste.
*Be sure that the tofu is “silken” or it will not cream well.
Nutrition Information Per Serving (1 cup):
Calories 110 Carbohydrate 15g (Sugars 5g) | Total Fat 2g (Sat Fat 0g) | Protein 5g | Fiber 3g Cholesterol 0mg | Sodium 280mg
Food Exchanges: 1 Starch, 1/2 Lean Meat
Carbohydrate Choices: 1
Weight Watcher Point Plus Comparison: 2
