Thai Butternut Squash Soup

From Moosewood Restaurant Simple Suppers

Preparation time: 30 minutes
Serves 4

My darling husband doesn't like tofu. He will eat just about anything that I put in front of him (a real treat for a new cook) but when the meal has tofu in it he suddenly looks rather pained. But I can happily report that the tofu in this recipe is so deliciously marinated that even he proclaimed: "This one is a keeper!"
SOUP
1 cup coconut milk
0.5 tsp Thai red curry paste
4 tsp sugar
0.5 tsp salt
2 cups vegetable broth
1 Keiffer lime leaf (optional)
2 12-ounce packages of frozen cooked winter squash
1 lime
2 cups fresh baby spinach
chopped fresh cilantro

PAN- FRIED TOFU
0.5 cake firm tofu (about 8 ounces)
1 tbsp soy sauce
0.5 tsp Thai red curry paste
1 tsp vegetable oil

In a soup pot, whisk together the coconut milk, curry paste, sugar, salt, and broth. Add the lime leaf and frozen squash, cover, and bring to a simmer. Cook, uncovered, until the squash is thawed, about 15 minutes.

Meanwhile, prepare the Pan-Fried Tofu. Cut the tofu into small cubes and put them in a bowl. Toss with the soy sauce and the curry paste. Heat the oil in a small skillet on medium-high heat. When the oil is hot, add the tofu and cook, stirring occasionally, for about 5 minutes. Set aside.

Lightly grate the lime peel and juice the lime. Add 1 teaspoon of the zest and 2 tablespoons of the juice to the simmering soup. Stir in the spinach and tofu and cook just until the spinach wilts. Add more sugar and salt to taste. Serve the soup garnished with cilantro if you like.

*Packaged frozen winter squash is perfect for this recipe, but if it's not available, look for pre-cut butternut squash in the produce section of your market, or peel and seed your own squash. You'll need 4 cups chopped. Puree the soup in a blender before adding the spinach and tofu.

Spicy Mexican Squash Stew

From Moosewood Restaurant Daily Special

I have a bad habit of shopping without a list and being inspired to buy produce on a whim because it looks pretty. Which is how I ended up with a butternut squash the size of my head that was begging to be be used. Actually I left it to beg too long and had to borrow as squash from Sarah after I had already found this recipe. Unfortunate but I gave her a bowlful of this stew and she seemed happy enough with the deal.

The Moosewood Collective is nice enough to provide a number of their recipes for free on their website and this is one of them. I found this tasty but next time I would add more jalapeño, a stronger cheese and throw it on top of some quinoa or some brown rice. Enjoy!

1 1/2 tablespoons olive oil or vegetable oil
2 cups chopped onions
6 garlic cloves, minced or pressed
1/2 teaspoon salt
1 butternut squash
1/2 small fresh jalapeño or other chile, minced (seeds removed for a milder "hot")
1/2 teaspoon ground cinnamon
2/ teaspoons ground cumin
3 cups water
2 cups chopped fresh tomatoes or undrained canned tomatoes (15-ounce can)
2 cups chopped red and /or green bell peppers
2 cups fresh or frozen corn kernels (10-ounce package, frozen)
salt and ground black pepper to taste
sour cream, or grated Monterey Jack cheese or cheddar cheese

Place the oil, onions, garlic, and salt in a nonreactive soup pot. Cover and cook on medium heat for about 10 minutes, stirring often, until the onions are translucent.

Meanwhile, halve and peel the squash, scoop out and discard the seeds, and dice into 1/2-inch cubes (see Note). Add the squash, jalapeño, cinnamon, cumin, and water to the soup pot and simmer for 5 to 10 minutes. Add the tomatoes and bell peppers and cook for 10 to 15 minutes or until all of the vegetables are tender. Stir in the corn and return to a simmer. Add salt and pepper to taste.

Serve each bowl topped with a dollop of sour cream or a sprinkling of grated cheese.

Note: If the cubed squash is 5 cups or more, you may need an additional 1/2-3/4 cup water. You can also substitute packaged raw, peeled and cubed squash that is available the fresh vegetable section of some supermarkets. The pieces may need to be cut in half to make 1/2 inch cubes.