Squash Soup

This soup is a variation of HH Butternut Squash Soup only in that I've used 2 different kinds of squash instead of butternut squash which is what the original recipe calls for. It's a perfect low calorie and very delicious fall meal. You can eat huge bowls of it and never gain weight as it doesn't have a drop of fat in it. 

Adapted from: Happy Herbivore - Butternut Squash Soup

Prep Time: 20 min (with pre-roasted squash)

Ingredients (Serves 2):

1. 1 Medium Acorn Squash (~1 cup cooked flesh)
2. 1 Medium Carnival Squash (~ 2 cups cooked flesh)
3. 4 cups Water or Home-made Vegetable Broth
4. 1-2 tsp Cumin Powder
5. 1 tbsp Penzey's Curry Powder
6. Salt and Pepper, to taste
7. 2 tbsp Tofutti Cream Cheese (optional)

Directions:

I usually roast squash the day I buy them and often roast multiple different varieties at the same time. To roast, preheat oven to 375 ° F. Wash squash well and using a sharp knife and a steady hand slice each squash in half. Using a spoon, remove all seeds and strings from the hollow center set aside. Place each half, cut-side-down, on a cookie sheet or an oven safe baking dish and and bake for 45-60 minutes, until a pin inserted into the flesh glides in and out easily with minimal pressure. Some caramelization around the bottom is normal and will only add to the flavor of this soup.  A good sign is when the skin starts to sag or becomes much darker in color. Remove from oven, allow to cool and scoop out flesh into a tupperware container if saving for later. If making the soup immediately, transfer to a blender). I use a stick blender so I just transfer to my cooking pot. Once roasted, the flesh can be frozen until ready to use or stored refrigerated for 2-3 days.  To the pot, add vegetable broth and spices and blend using an immersion blender until smooth. Continue to gently heat on the stove over low heat, until bubbly. Add salt to taste and stir in some tofutti cream cheese to add a creamy texture (I don't always use this but for guests it adds that extra decadence). Serve hot with freshly cracked black pepper. Yum!

Nutrition Facts (Per Serving)*: Calories 116 (Fat Calories 31)
Total Fat 3.5 g; Carbohydrates 20.4 g; Fiber 3.7 g; Sugars 4.1 g; Protein 3.2 g

* Nutrition facts are provided for the water option as vegetable broth calorie content can vary.

If you liked this recipe, be sure to check out my Recipe Index for more Whole-Food, Plant-Based, No-Added-Oil recipes. You can also like Rugrat Chow! on Facebook. Thanks!

Acorn Squash w Tofu & Brown Rice Stuffing

Acorn Squash was Vegetable #2 for New Year Resolution #2 just a few days ago. My previous recipe was quite traditional and very predictable: Maple roasted Acorn Squash. While I enjoyed that sweet and spicy preparation a lot, I wanted to try a savory version today.  I found a recipe at Tasty and Meatless that I liked the concept of (tofu and brown rice stuffed) but I didn't have all the ingredients and I'm not a huge fan of parsley (this recipe called for a 1/4 cup of it!). So I modified it to my taste with far less parsley and no-added fats.

Stuffed Acorn Squash with Spinach & Almond Side Salad. 

Prep Time: 50 minutes

Ingredients: 

1. 1 medium Acorn Squash (when buying make sure its hard to touch and the skin is free of blemishes)
2. 1/3 cup Brown Basmati rice (boiled)
3. 1 fresh small Zucchini, grated
4. 1 small red onion, diced
5. 1/3 cup vegetable broth
6. 1-2 tbsp McCormick's Montreal Steak seasoning
7. 1 pack (12 oz) Mori-Nu Silken Tofu (firm)
8. Salt and pepper to taste. 

Directions:
Preheat oven to 375F.  Rinse the squash really well and cut into 2 halves (vertically). Scoop out the seeds with a spoon and place upside down on parchment paper in an oven safe dish. Roast uncovered for 30 min until a testing needle pierces the skin without effort. In the meantime, boil brown rice in ample amounts of tap water, drain and set aside. In a deep pan on medium heat, add the vegetable broth and add diced onions. Add salt and half the steak seasoning. Mix well, bring to a boil. Cook down onions and then add zucchini. Mix well. Heat for a couple more minutes until almost dry. Turn off heat and transfer the onions and zucchini to a large mixing bowl. Add boiled brown rice and crumbled tofu and toss well. Taste test the mix and if necessary, add more steak seasoning. Once the squash is done, turn over and transfer to a fresh oven safe dish. Spoon the mix into the hollow squash and heap onto the top as well - pressing/pat it all down into a nice rounded top. Return the stuffed squash to the oven (350F) for about 10 minutes. I then turned on the broiler for another 5 minutes to give me the golden brown crispy top.

I served mine with a spinach and almond side salad. I really enjoyed the nutty flavor of the brown rice, the fresh zucchini and the caramelized acorn squash. Overall, if I may say so myself, this one got an A+.

Roasted Acorn Squash

So here's new Vegetable #2 for New Year Resolution #2 (to try as many previously untasted items from the produce section). Acorn Squash! Yes, I've never tasted one before.

I'm from India :) !! It's not an excuse ... I really don't think these exist back home, and if they do, Mom sure wasn't chomping at the bit to cook 'em for us.  I found a recipe at http://www.yummly.com (Roasted and Glazed Acorn Squash) and adapted it to a vegan version and our tastes. I'm planning on trying it for dinner tonight and will post pictures after its done!

Prep Time: 30 min, or so.

Ingredients:
1) 1 Acorn Squash (should be hard to touch, skin free of blemishes)
2) 2 tbsp "Earth Balance" buttery spread or butter.
3) 2-3 tbsp maple syrup
4) 1 tsp sea salt
5) 1 tsp freshly ground black pepper
6) 1 tsp ground cumin
7) 1/4 tsp cayenne pepper

Directions:  

Preheat oven to 400F. Cut the squash into 2 halves (vertically), scoop out the seeds and then cut it lengthwise into 6-8 wedges. Place wedges skin side down on an oven safe baking dish. To prevent the squash from sticking to the bottom, either grease the bottom with cooking spray, or line it with parchment paper. Melt butter in a microwave, mix in maple syrup and mix in cumin and cayenne pepper. Brush this mix onto the squash. Sprinkle with sea salt and freshly ground pepper. Roast in the oven for about 20 min, tossing once in between. Check with a

Um Um Good!

Post-Prep Comments: Here's a picture of how yummy the squash looked after it was done. It was delicious!! I didn't think the butter added anything to the dish overall, so I've removed it from the recipe. I liked the flavor and texture a lot which was more like a sweet potato than a squash. I will try using less maple syrup the next time I make it too and will probably play with the spices too.

Nik's Reaction: NONE!  He refused to even look at it ...!! :)

Veggie Fact of the Day

New Veggie #2

Acorn Squash is a winter squash belonging to the same family of squash as pumpkins and zucchini. It has a round acorn-like shape and the outer skin is typically dark green in color, with splashes of orange, although fully golden (or orange) and white varieties can be found in the fall. It is available year-round, although it is more readily available during the fall and winter months.

Once cut open, it has deep orange colored sweet flesh, which is somewhat drier than other squash. It makes for an excellent addition at Thanksgiving dinners across the United States.  Nutritionally. the acorn squash is similar to other orange winter squashes. From about a 1 cup serving, you get only 2 calories from fat but it is loaded with fiber (about 9 grams). It is a rich source of vitamins C, B1 (Thiamin), B6 (pryidoxine), B9 (folic acid), B5 (pantothenic acid) and also vitamin A which is mostly in the form of beta-carotene. Minerals include magnesium, manganese plus a substantial amount of potassium.