Butternut Squash Soup
4 x 6 Card
3 x 5 Card
from a recipe in This Can't Be Tofu! by Deborah Madison)
small butternut squash (can also make with ~4 cups
of frozen winter squash to save time)
teaspoons peanut oil
cup chopped yellow or white onion (not a sweet variety)
cloves fresh garlic, chopped
1 Tbsp. grated fresh ginger
lime (chop the zest finely; will use the juice separately)
to 2 teaspoons Thai red chili paste (I only used 1
cups vegetable broth (I use Better than Bouillon vegetable
cup fresh cilantro leaves (only use fresh - dried just
won't add any taste)
Tbsp. fresh basil leaves, coarsely chopped
can of *lite* coconut milk
oz soft tofu, drain well
ounces carrot juice
cup unflavored yogurt
Peel and seed the squash. Then cut into 1' inch chunks. If using frozen
squash, omit this step.
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.
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)
While soup is cooking, chop the herbs and cut up the tofu into 1 inch
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.
Serve with a dollop of yogurt on top.
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
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
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