When catching up with family or friends this season, most of us offer to bring something. Instead of your first thought to purchase, read the recipe below and provide a tasteful contribution with a healthy twist. We made it easy enough to prepare and if you plan ahead, this creamy soup can be made in advance and its flavors bloom as it rest a day or two before you reheat to serve. Tradition sometimes has the best of us when we start cooking, try this and start a new tradition.

What are you making this season, share your recipe…. Ciao & thanks Bernard

 Butternut Squash Soup                                                           Serves 6

Ingredients                                                                                       Preheated Oven-350

• 1 medium butternut squash (about 1 1/2 pounds)
• Nonstick vegetable oil spray
• 1 medium onion, chopped (about 1 cup)
• 1 tablespoon freshly grated ginger, optional
• 1 teaspoon curry powder
• 1 granny smith apple chopped
• 2 tablespoons canola oil
• 3 cups vegetable broth
• 1-2 cups water, as needed
• Salt and pepper to taste
• Tofu cream for garnish

 Directions

1. Cut squash in half lengthwise, and scoop out the seeds. Arrange the halves cut side down in roasting pan that has been sprayed with nonstick vegetable oil spray. Bake squash in the oven for 40-45 minutes or until very tender.
2. Set aside to cool. When the squash is completely cool, scoop the flesh from the skin.
3. While the squash is baking, cook the onion and the ginger in the oil in a saucepan, over moderately low heat, for 5 minutes or until the onion is softened, then add the curry powder and apple cook for 2 more minutes.
4. Add the broth and simmer the mixture for 10 minutes, covered.
5. Add the squash pulp to the sauce pan. Transfer the mixture to a blender or food processor, in batches, and puree until smooth. Add enough water to achieve the desired consistency, and salt and pepper to taste. Return the soup to the sauce pan and cook over moderate heat until it is hot. Garnish each portion with the heaping teaspoon of “tofu- sour cream”

Jalapeño Tofu Cream

        Ingredients

• 1 pound of tofu, firm
• 2 tablespoons of brown rice vinegar
• 1 tablespoon of jalapeno or more if desired 
• 1/4 teaspoon of sea salt
• Water or Vegetable stock to blend, about 1/2 cup or as needed…
• 1 bunch of chives, sliced thinly

Directions

1. Steam or boil tofu for 3 minutes with the vinegar & jalapeño.
2. Blend with the stock or water, until smooth and creamy, (add additional stock or water if necessary). Taste for seasoning; add chives as a garnish minced fine.