I had a butternut squash languishing in the refrigerator for weeks before I finally got around to cooking it. Poor little thing, it sat in the fridge for far too long. I had to hack off the moldy parts but the rest of it was still good. I was surprise the squash lasted as long as it did, what a trooper.
I made a rich, creamy butternut squash soup, with a nice, spicy kick from the fresh ginger and cayenne pepper. So yummy for the end of winter, so happy for the beginning of spring.
Butternut Squash Soup
Makes a generous 2 cups
1 teaspoon olive oil
1/2 small onion, minced
1 med carrot, sliced
1 small butternut squash, peeled, seeded and cut into cubes
1/2″ fresh ginger, minced
2 cups hot water
1 cube vegan vegetable bouillon dissolved in the water
1/2 teaspoon dried marjoram
1/8 teaspoon cayenne pepper
3 heaping tablespoons silken tofu
1 stalk green onion, chopped
1-2 pieces baked tofu, cubed
In a large pot, heat the oil until hot, add the onions and saute until translucent. Add the squash and carrots and saute for about 30 seconds. Add the water, ginger and spices.
Bring to a boil, cover and turn down to low. Cook for about 18 minutes or until the squash is soft. Add the tofu and puree until smooth. Ladle into bowls and garnish with green onions and baked tofu croutons if desired. Serve immediately.