Are you busy decorating your house and yard for Christmas? I love getting out the Christmas decorations. It’s like a stroll down memory lane. Most Hong Konger’s don’t have yards, we have patios or a very tiny garden. One of these days I will have a yard to decorate! In the meantime, like you, I have dug out the Christmas decorations and the inside is looking festive. Our tree is coming next week so that will be round 2 of decorating:) In the meantime, don’t feel like you have to skimp on dinner just because it’s late.
This soup is really easy and quick to make. It is full of vitamins A and C and is low in calories and carbohydrates. Adding shrimp changes the nutritional facts a bit but shrimp is a good source of protein and vitamin D but is high in cholesterol. Eating shrimp in moderation and accompanied with this healthy squash is a good thing. It will be become one of your winter favorites!
Remember to be thankful!
Butternut Squash Soup
This is a versatile soup easily made even more healthy with the addition of tofu or made more hearty adding sauteed shrimp
1/2 stick of butter
1/2 onion, roughly chopped
2 cloves of garlic, chopped
6 C, about 1 1/2 pounds butternut squash, peeled and chopped in large pieces
4 C chicken or vegetable stock, homemade is best (I used homemade turkey stock from Thanksgiving)
4 oz container of silky tofu (optional and not used for the soup in this picture)
Salt to taste
Fresh shrimp, 3 per person (optional), sautéed in some butter and seasoned with salt and a dash of curry powder
1. Heat butter and add onions and garlic and saute for about 3-5 minutes until soft
2. Add squash 5-7 minutes
3. Add stock and cook for about 20-25 minutes until your squash is tender. Add tofu, if using, and let it break apart while the soup of cooling.
4. Puree your cooled soup and taste for seasoning. Add salt if needed.
5. At this point you can eat the soup as is but if you are having the soup for dinner and want a more hearty dish then saute your shrimp and place atop the soup for a nice presentation
6. Garnish with chopped coriander
Serves 6-8 as an appetizer or 4-6 for dinner