Take squash, sweet potato, onion and tofu, and boil in stock (I used chicken, but vegetable stock would work fine.) (I might add carrots next time, too)
Add spices (I used nutmeg, cinnamon, ground ginger and sage, along with salt and pepper)
Cook until veggies are soft.
Puree with hand mixer, let cool slightly.
Stir in sour cream or yogurt (I used fat free sour cream)
The tofu makes the colour and texture a little pale and grainy, but it adds the protein I was looking for.
It is tasty and filling.
If it sounds good, come over and have some! We have lots.
Variations for me to try later - use curry flavouring, or strong ginger/chili for seasoning.
For tomorrow, crockpot beef stew with fennel and squash, because we have a lot of squash.
After that, we still have yet more squash and fennel to use up...
At persephoneplace's request, what is going into the crockpot stew:
Stewing beef, dredged in flour
3 stalks celery
1/2 head of fennel
3-4 white/yukon gold potatoes
seasoning (haven't done this yet - considering mild sweet paprika, oregano, thyme, salt, pepper)
generous dollop of cheap whiskey/whisky
beef stock, not quite enough to cover, since the veggies will give off a lot of liquid when slow cooked over 10-12 hours.
All the non-liquid ingredients are in the crock pot now - the rest will go in before we leave for work.