Squash Soup

Pam loves variations on winter squash.

Ingredients

2 quarts Turkey broth

1 whole Squash, baked, seeded and removed from skin
(I used an acorn squash)

1 – 2 cups rice blend
(I used a Trader Joe’s mix with radish seeds and brown rice)

1 pkg SoyBoy Tofu, Caribbean flavor, diced into ¼ to ½ inch chunks

1 onion, chopped

1 large garlic clove, minced

1 tsp powdered ginger

½ tsp paprika

½ tsp powdered mustard

1 tsp salt (adjust according to saltiness of broth)

2 cups cauliflower, cut into small pieces

1 orange, peeled and diced

For a thicker soup, add:

1 portion angel hair pasta
(I used a brown rice variety)

Directions

In 1 quart of turkey broth, cook the rice.

In soup pot, saute onions and garlic. Add rest of broth and squash and cook for a while. Using a stick blender, blend until smooth.

Add tofu, cauliflower, orange and spices. Cook until cauliflower is tender.

When rice is al dente, add angel hair, if desired, to rice (which still has a lot of unabsorbed broth). Let stand until soft.

Add rice and pasta to the main pot. Enjoy!

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