Dan Blumenfeld

Squash Soup

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5 from 1 reviews
Winter Squash Soup
 
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Adapted from a recipe at Smitten Kitchen
Author:
Cuisine: American
Serves: 8 servings
Ingredients
  • ¼ cup (1/2 stick) butter
  • 1 large purple onion, chopped
  • 4 large garlic cloves, chopped
  • 5 cups vegetarian chicken-flavored broth (I like Better Than Bouillon's Vegetarian Chicken concentrate)
  • 3 pounds butternut and acorn squash
  • 1¼ teaspoons minced fresh thyme
  • 1¼ teaspoons minced fresh sage
  • 1½ teaspoons ground cumin
  • ½ teaspoon ground ginger
Instructions
Roast the squash
  1. Preheat the oven to 425
  2. Halve the squash and de-seed. (Rinsing, boiling in salt water, drying, seasoning, and roasting the seeds is a good optional move too)
  3. Coat the squash with olive oil, place face-down on baking sheet lined with parchment paper
  4. Roast until soft when stuck with a fork and slightly carmelized
Make the soup
  1. Melt butter in large pot over medium heat.
  2. Add onion and garlic and sauté until tender, about 10 minutes.
  3. Add broth, all squash and herbs; bring to boil.
  4. Reduce heat, cover and simmer, about 20 minutes.
  5. Blend until smooth (immersion blender is recommended, but batches in a standard blender work too)
  6. Season with salt and pepper, adjust other seasonings to taste.
  7. Delicious served immediately, even tastier the next day.
Notes
The original recipe is here: https://smittenkitchen.com/2006/10/winter-squash-soup-gruyere-croutons/

I omit the cream and use slightly less broth to make a thicker soup.
Nutrition Information
Serving size: 1 cup Calories: 125 Fat: 8g Saturated fat: 4g Unsaturated fat: 2g Trans fat: 0g Carbohydrates: 14g Sugar: 6g Fiber: 1g Protein: 2g Cholesterol: 15mg

 

Caesar Salad with Cashew Dressing and Tofu “Croutons”

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5 from 1 reviews
Caesar Salad with Cashew Dressing and Tofu "Croutons"
 
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Blended cashews and flaxseed take the place of oil in the dressing, while seasoned tofu works as a lower-carb alternative to regular croutons.
Author:
Recipe type: Salad
Cuisine: American
Serves: 4 servings
Ingredients
Dressing
  • ¼ cup raw cashews
  • 3 Tbsp water
  • 2 Tbsp lemon juice
  • 2 tsp flaxseed
  • 1½ tsp Dijon mustard
  • 1 tsp anchovy paste
  • 1 tsp Worcestershire sauce
  • ½ tsp garlic powder
  • ⅛ tsp salt
Tofu "Croutons"
  • 14-16 oz extra firm tofu, drained, cut into ¾-inch cubes, and pressed between towels to extract extra water
  • ¼ cup lemon juice
  • ¼ cup Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 3 tsp olive oil, divided
Salad
  • 8 cups chopped romaine lettuce (9 oz)
  • 1 cup thinly sliced English cucumber
  • ½ cup coarsely chopped parsley
  • ¼ cup thinly sliced scallions
  • 1 oz shaved Parmesan cheese
Instructions
  1. To prepare dressing: Place cashews in a small bowl and add enough hot water to cover. Soak for at least 30 minutes.
  2. Drain the cashews and transfer to a blender, along with all other dressing ingredients. Puree, then set aside.
  3. Meanwhile, prepare tofu "croutons": Whisk lemon juice, Worcestershire, garlic powder, and onion powder in large bowl. Add the tofu and toss to coat. Let stand for 15 minutes, or refrigerate for up to 2 hours. Transfer tofu to plate, discarding liquid.
  4. Heat 1½ tsp oil in large skillet over medium heat until shimmering. Cook the tofu in two batches until golden and crisp on all sides, 6-8 minutes; drain.
  5. To prepare salad: Combine romaine, cucumber, parsley, and scallions in large bowl. Add dressing and toss to coat. Top with the tofu "croutons" and Parmesan.
Notes
From a screenshot provided by Shauna McInnes.
Nutrition Information
Serving size: 2 cups salad + ⅓ cup tofu Calories: 251 Fat: 16 g Saturated fat: 3 g Carbohydrates: 14 g Sodium: 346 mg