Eating Uncategorized

MMM….Fall

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The other day I went to Bolsa Market and was treated to a sweet espresso cup filled with creamy butternut squash soup, topped with a homemade toasted marshmallow and carmelized hazelnuts….oh my LORD!! it was the most amazing thing i’ve tasted in a long time!! so many flavors and textures wound sensuously around my tongue. The marshmallow’s sweet fluffiness was the perfect complement to the delightful weight of the soup. If you guys have a chance, definitely check out Bolsa Market in Oak Cliff. They have super fresh ingredients, and open kitchen, and seasonal menu items that change each day. Awesome!

Anyway, I was kind of obsessed with butternut squash soup now and had to give it a try. I remember also a carrot ginger soup I had while at Devi in NYC and thought that combination of curry and ginger flavors against the squash would make for a lovely soup — check it out:

Ingredients: (8-10 small bowls of soup)
– 1 butternut squash soup
– dash ground nutmeg
– dash sea salt
– dash olive oil

-1 onion chopped
– 2 carrots chopped
– 1 inch thumb ginger peeled and chopped
– 3 cloves garlic minced
– 1 block tofu cubed

– 2 TB butter
– 1 TB curry powder
– 1 tsp paprika
– dash tumeric
– 1 tsp sea salt

– 2.5-3 14.5oz cans msg free chicken broth
– 1 tsp black pepper
– 1 TB sugar

1. Roast the squash by cutting in half lengthwise, sprinkling with nutmeg, seasalt, olive oil and placing in a baking dish with 1 cup of water in the bottom. Place the dish in an oven at 450 for about 30 min.

2. Chop all the veggies

3. When you can scoop squash out with a spooon, it is done. Scoop out all the flesh and discard the skin. you may have to get a knife in there to get all the skin off. Chop up the squash.

4. Heat a large pot to med-hi and add butter. Add ginger and fry about 2 min. Then add onion, carrot, garlic, squash and stir to cook. Add curry powder, paprika, tumeric, sea salt and cook some more — about 5 min or when onions go translucent.

5. Add the chicken broth and bring to boil. You may add more or less soup to get it more or less thick. When it boils, add tofu, sugar and black pepper, and bring down to medium to simmer for about 15 -20 min. Taste soup and add more salt/sugar/curry as needed. Should look something like this:

6. Get out another pot to hold soup. Take soup by about 3 cups at a time and blend in blender. Blend until smooth consistency. Make sure the tofu is all blended in too! Transfer blended soup to new pot and continue until all soup is blended.

7. To serve, ladle into a small bowl and add a dollop of sour cream or plain yogurt.

I really enjoyed the flavors and textures of this soup. I’m normally more into brothy soups, but this was great cold weather soup that was rich and hearty. In addition, the tofu gives you a healthy protein punch!

I did a quick calorie-count.com estimate of the nutrition per serving (minus the sour cream):
Calories: 180
Fat: 8
Carbs: 18
Protein: 11

🙂

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