swanlogo2.jpg (2420 bytes)Curried Butternut Squash Soup


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(modified from a recipe in This Can't Be Tofu! by Deborah Madison)

  • 1 small butternut squash (can also make with ~4 cups of frozen winter squash to save time)
  • 3 teaspoons peanut oil
  • 1 cup chopped yellow or white onion (not a sweet variety)
  • 2-3 cloves fresh garlic, chopped
  • ~ 1 Tbsp. grated fresh ginger
  • 1 lime (chop the zest finely; will use the juice separately)
  • 1/4 teaspoon turmeric
  • 1 to 2 teaspoons Thai red chili paste (I only used 1 tsp)
  • 4 cups vegetable broth (I use Better than Bouillon vegetable broth base)
  • 1/4 cup fresh cilantro leaves (only use fresh - dried just won't add any taste)
  • 2 Tbsp. fresh basil leaves, coarsely chopped
  • 1 can of *lite* coconut milk
  • 16 oz soft tofu, drain well
  • Optional additions:
    • ~6 ounces carrot juice
    • 1/2 cup unflavored yogurt

Directions:

  1. Peel and seed the squash. Then cut into 1' inch chunks. If using frozen squash, omit this step.
  2. Warm the oil in a soup pot. Add the onion, squash, garlic, garlic, lime zest, and turmeric. Cook over medium heat stirring often for ~5 minutes. Then add the chili paste.
  3. Add 1/2 cup water to distribute the chili paste, then add the broth. (if using homemade vegetable broth, you may wish to add a bit of salt to taste). Bring to a boil, then reduce the heat to low, cover the pot, and simmer for 20 minutes or until squash is tender. (if using frozen squash, you will need less time here)
  4. While soup is cooking, chop the herbs and cut up the tofu into 1 inch pieces.
  5. After squash is tender, add in the tofu and then puree the mixture in a blender. Be careful not to add too much at once as the soup is hot. Then add the coconut milk, carrot juice, lime juice, and herbs. Heat through but do not boil.
  6. Serve with a dollop of yogurt on top.

This makes 4-6 generous servings. It looks lovely served in bread bowls with a fresh green salad and fresh fruit. If you don't have bread bowls, serve with hearty fresh whole grain bread to mop up any soup left in your bowl!

It's rare to get soup this good in restaurants. It's worth it to stay home and cook :-)



 


In my book, I have included the names of several dozen cookbooks which feature recipes that are compatible with (or that can be modified to fit) the ultra-healthy diet I follow, including some resources which are free.

I am also collecting recipes to include in a future edition of my book as well as to be featured on "Menus and recipes".   I have asked readers to send me any recipes that they have found to be great-tasting and easy to prepare, and that emphasize the nutritional guidelines which are outlined in my book.  I will also consider taking people's favorite "normal" recipes and posting versions which are modified for maximal cancer prevention.

If you have a recipe you wish to submit for possible inclusion in either my book or on this web page, please send it to me.  If the recipe is from a cookbook or other printed source, please include the name, author, and publisher of the source so that I can ask for permission to reprint the recipe.  If it is a recipe you created, or a family favorite, please indicate that, also.

Mail recipes to me at:

Contact Information:
Phone/Fax: 734/996-9260

P.O. Box 130221, Ann Arbor, MI  48113

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