hello, autumn…

Autumn swept in yesterday afternoon, finally. My first autumn in New York, and I’m overly excited by all the pumpkins lined up in front of the bodegas - freakin cute! I’m also trying to convince the husband to have our first annual pumpkin-carving contest, but he isn’t up for it because he already knows who’s going down. Boo.

BUTTERNUT SQUASH & TOFU SOUP with Chinese Five-Spice.

Ingredients: (2 servings)

3 cups butternut squash, peeled and diced
1 onion, chopped
1 clove garlic
½ cup tofu (drained)
1 cup stock
½ tsp sugar
½ tsp salt
1 tbs butter
½ tsp ground nutmeg
1 tsp Chinese Five Spice
½ cup grated Gruyere

Bring stock to a boil with the butternut squash, onions, and garlic (about 10 min). Once the squash and onions are tender, move to blender. Add tofu, nutmeg, and Chinese Five-Spice; blend for 1 minute. Put mixture back into pot (strain if necessary), and add the Gruyere, butter, salt and pepper. This is perfect as a soup, but can also be served as sauce or filling - I added somen and leftover grilled chicken (note to self, roasted duck would’ve been genius). Add 1/2 cup half-and-half if too heavy; adjust flavor accordingly.

- - - - - - - - - -

TEN-TEN means new Radiohead!

• mp3: Radiohead - Jigsaw Falling Into Place (Right Click to Download)
• mp3: Radiohead - All I Need (Right Click to Download)

Filed under Kitchen Music, Soup |