Creamy Roasted Butternut Squash Soup

Creamy Roasted Butternut Squash Soup

Eating healthy and delicious food doesn’t need to be complicated. Here is a fresh and easy dairy free Creamy Roasted Butternut Squash Soup made with Tofutti Better Than Sour Cream. Weighing in at just over 100 calories per 8 ounce (1 cup) serving, this light, bright soup is a perfect week night meal that won’t tip the scale on anything other than taste!

Garnish with an extra dollop of Tofutti Better Than Sour Cream, toasted pine nuts and dill.

Who said low calorie can’t be rich and satisfying?

3 pound butternut squash
1 medium onion, peeled and quartered
6 cups fat free vegetable cooking stock
Nutmeg
Salt and freshly ground black pepper to taste
1 container Tofutti Better Than Sour Cream
Fresh dill

Cut squash in half lengthwise, remove seeds and place cut side down on a non-stick cookie sheet. Add quartered onion and bake at 375 degrees until soft to the touch (about 1 hour).

Remove from oven and let cool for 20 minutes. Scrape cooked squash from skin and place in blender and puree. In a large stock pot add puree and Tofutti Better Than Sour Cream to vegetable stock.

Stir to combine all ingredients over low heat until hot. Season to taste with salt, pepper and a touch of nutmeg.

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Tofutti Brands Introduces “Plum Krazy”

Tofutti-PlumKrazy-1

Official Press Release:

Leader in Dairy-free Products Adds Sweetness to your holiday season.

This holiday season, most Americans will be hosting holiday meals with friends and family. Many American holiday gatherings include up to 30 people or more. Aromas of delicious dishes like turkey, pastas, sweet potatoes, pumpkin pie with whip cream, custards, puddings and so much more fill the air. But what many don’t realize is that out of 30 guests they will have, at least one won’t be able to enjoy any dessert dishes made with dairy — because they are lactose intolerant.

According to U.S. Department of Health and Human Services, there are currently more than 40 million lactose intolerant Americans and millions of other undocumented cases. Yet, there are limited foods that currently serve this tremendous growing population.

“Tofutti products are innovative dairy-free alternatives to customers who crave the taste and texture of dairy, but have been prohibited from dairy either due to dairy intolerance or other dietary needs,” states David Mintz, Founder, Chairman and CEO of Tofutti, My motto is, if it’s dairy, we can make it dairy-free.”

So what delicious dessert dishes can you make for your lactose intolerant friends and family? Tofutti Brands Inc. has one creative solution -– “Plum Krazy.” David Mintz, CEO and founder of Tofutti has created this delectable dish for this holiday season. “Plum Krazy” uses Tofutti dairy free ricotta, that took several years to make, and oven roasted plums.

This season make “Plum Krazy” at home by following these easy steps:

Plum Krazy:

Tofutti Dairy Free Ricotta Stuffed Oven Roasted Plums

1 Cup Orange or Pineapple Juice
1 Vanilla Bean or ½ tsp. Vanilla Extract
6 Plums Halved Lengthwise and pitted
2 TBSP Brown Sugar
3/4 Cup Tofutti Dairy Free Ricotta
3 TBSP Honey
1 tsp. Cinnamon Sugar Blend
1 tsp. of Fresh lemon zest (optional)

Heat the oven to 400F.

Cut plums lengthwise remove pit and clean. Using 8X8 pan place plums cut side down.
In a separate bowl pour orange juice add ½ tsp. vanilla extract or cut 1 Vanilla bean and scrape. Add zest to juice and whisk.

Pour juice over plums. Sprinkle 2 TBSP of sugar over plums. Bake until plums are slightly soft about 10-12 minutes.

Allow pan to cool to room temperature. Reverse any juices to pour over plums before serving.

Meanwhile blend Tofutti Dairy Free Ricotta with honey until smooth. Set aside to chill.

To serve, turn plums over and spoon Tofutti Dairy Free Ricotta mixture into cavity. Pour remaining juice then sprinkle with cinnamon sugar.

Serve and enjoy!

– RUBENSTEIN PUBLIC RELATIONS –

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