BUTTERNUT SQUASH SOUP
Butternut squash is a type of winter squash. They are in beautiful yellow color and the flesh is similar to the yellow pumpkins you find in India – orange and fleshy. The orange color is because of the carotenoids, i.e. high levels of beta-carotene. Our human body can automatically convert them to Vitamin A. Butternut squash can help to fight against breast cancer.
- 1 (2 to 3 pound) butternut squash- peeled and seeded
- 2 tbsp unsalted butter ( I used olive oil, just 1 tablespoon)
- 1 medium onion- chopped
- 1 carrot – chopped
- 2 celery stalk – chopped
- 1 tsp red chili powder
- 3-4 cups chicken stock (low sodium) or just plain water
- 2 tsp garam masala
- Salt and freshly ground black pepper
- 2 tbsp silk tofu (beaten) with a teaspoon of cinnamon powder
Cut squash into 1-inch chunks. In large pot add oil. Add onion and chili powder and saute for 8 minutes. Then add the carrots, celery and cook for another 8-10 minutes.
Add squash and stock/water. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Place in a blender and puree. Return blended squash to pot.
Stir and season with garam masala, salt, and pepper. You could fold in the silken tofu to make the soup taste creamier.
Transfer to a warm soup bowl and place a dollop of silken tofu on top.
An ideal soup for South beach dieters.
Excellent source of good nutrients for pregnant women and all the more perfect for women with gestational diabetes.
Since I have used carrot in the cooking, the recipe is not ideal for South beach diet phase 1 dieters. Omit the carrot and cook.