Tonight I decided to make a butternut squash soup and a tofu-broccoli crustless quiche!
BUTTERNUT SQUASH SOUP (SO SO easy!):
Ingredients:
1 butternut squash
1 tbsp olive oil
1/4 tsp salt
4 small onions
1 tsp ginger
1 1/2 cups chicken broth
Spices of your choice
What to do:
1. Preheat the oven to 375.
2. Cut the squash in half. This is easiest if you make a 1 cm full length cut along one side, and then microwave the squash for about 5 mins. Then cut it all the way through.
3. Scoop out the seeds. If you want to use the squash skin as a bowl, scoop out the squash - leaving about a quarter inch around the edges for a thick, sturdy bowl.
4. Dice the onions, and mix them in a bowl with the scooped squash, olive oil, ginger, and salt.
5. Throw this mixture into an oven safe pan, and bake them for about 50 mins. Take 'em out, and cool for about 10 mins.
6. Mix the baked veggies with the chicken broth. Toss the mixture into a blender until it reaches your desired texture. I like mine a little thick and creamy.
7. Scoop the soup into a pot, and cook on medium heat for about 5 mins. You can add additional spices here if you wish. I used garlic powder and cayenne pepper.
8. Scoop the soup into the squash skin bowls that you made earlier (or regular bowls if you weren't feeling the squash bowls).
9. Garnish if you wish! I sprinkled black pepper and cut up green onion on mine.
I chose to serve this soup as a side dish to quiche. This was the first time I ever attempted making quiche, and let me assure you - it's too simple! I decided to to try making a crustless one to cut the carbs. Read on...
What you'll need:
1/3 cup flour
2 tsp baking soda
1/8 cup margarine
1/2 tsp salt
1 cup chopped broccoli
1/2 block of firm tofu, crumbled
2 onions, diced
1/4 cup parmasean cheese
1 cup milk (opt for low-fat)
2 eggs
cooking spray
What to do:
1. Preheat the over to 400. Spray a round tray with the cooking spray. I used an 8-inch diameter tray.
2. Mix the broccoli, tofu, onions, and cheese together, and place them in the cooking dish. Flatten as best as you can.
3. Mix the flour, baking soda, salt and margarine with your hands until it gets a crumb-like texture.
4. Then mix the flour mixture with the milk and eggs. Whisk well.
5. Pour the milky mixture on top of the broccoli/tofu/onion/cheese layer.
6. Bake for about 35min or until a toothpick comes out clean. Let it cool for about 5 mins before serving.
I was very impressed by both how extremely easy this was to make, and how well it turned out.
The soup and quiche taste amazing together, and really make a super filling dinner! I teamed mine up with a hummus platter, and a mango-grape-pecan-spinach salad to make a complete and filling dinner.
So enjoy the fall, and expand your kitchen skills! This is a to-die-for meal that's both cheap and easy! Eat up! :)
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