Sunday, December 13, 2009

Recovering, then doing it all over again.

This recipe is all about recovering. Earning back those calories you spent on pumpkin pie, extra gravy, delicious homemade challah stuffing ... ehem the best stuffing ever... and whatever it was that your little heart desired. I almost feel like Thanksgiving sets off a feeding frenzy, one that is influenced by cold weather and the fact that my office is starting to fill up with gifts in the shape of Holiday treats. I pride myself for my usual resistance to free treats in the office, but this time of the year, my self control dwindles. A little bite here, a handful of something there and all of a sudden I am slumped over my desk with very little energy to do anything else but head back to the break room and, well, eat more.

Back to recovery. Ellie Krieger's Curried Butternut Squash Soup from her book "The Food You Crave" is a healthfully sweet dish that will leave you dishing for more. Full of vitamins and minerals, also free of cream, sugar, and grease, it's filling and delicious. The perfect compliment to nursing a Thanksgiving feast hangover, and it will definitely never leave you slumped over your desk at work. I recommend making a big batch, freezing some, and saving some for lunches and dinner. It goes great with some homemade croutons or shaved Parmesan cheese.

Curried Butternut Squash Soup
Ellie Krieger's The Food You Crave
1 tablespoon canola oil
1 large onion, chopped (about 2 cups)
2 cloves garlic, minced (2 teaspoons)
One 2 1/2 pound butternut squash, peeled, seeded, and cut into 1-inch cubes
6 cups low-sodium chicken or vegetable broth (I used vegetable)
1 tablespoon plus 2 teaspoons curry powder
1/2 teaspoon salt, plus more to taste
2 tablespoons honey

You will need a large soup pot and a blender or hand help immersion blender. Heat the oil over medium heat in a large soup pot. Add the onion and garlic and cook, stirring, until softened, about 5 minutes. Add the squash, broth, curry powder, and salt and bring to a boil. Reduce the heat to medium-low and simmer until the squash is tender, about 15 minutes. Remove the soup from the heat and stir in the honey. In two batches, puree until smooth in the blender. Make sure soup is very smooth with no lumps. Taste and season with salt if necessary. Top it off with some homemade croutons, Greek yogurt or Parmesan cheese.

1 comment:

Angela said...

Sounds yummy! I too had a thanksgiving "hangover" and tried a great new recipe that went in a lighter direction. Now if I could just get the darn thing posted lol! In our house we have much the same meal at Christmas. Can't believe another huge week of eating is coming up so fast!