Butternut Squash Soup with Warm Mediterranean Chicken/Tofu Salad

Soup: (4-6 servings)

1 medium butternut squash (about 2 pounds)

1 medium onion - chopped (1cup)

1 Tablespoon fresh ginger - grated

3 cups chicken or vegetable stock

1-2 cups water, as needed

1 Tablespoon fresh sage

Salad: (2 servings)

2 (4-ounce) chicken breasts

1 medium zucchini

1 medium yellow squash

1 medium red onion

1 garlic clove - minced

1 Tablespoon fresh thyme - chopped

1/2 cup corn - fresh or frozen

2 cups chopped lettuce of your choosing

2 Tablespoon semi-sun dried tomatoes - chopped

Pre-heat oven to 400 degrees. Cut butternut squash in half lengthwise and scoop out seeds. Season with salt and pepper and fresh thyme. Spray roasting pan with oil and arrange seasoned squash cut side down and roast. Bake for 40 - 45 minutes or until tender.

While squash is roasting, dice the zucchini, yellow squash, onion and chicken in ¼-inch pieces. In a medium-hot pan, sauté seasoned diced chicken for three to four minutes. Add diced vegetables, corn, garlic and thyme and continue to cook until vegetables are tender but not over-cooked. Season with salt and pepper to taste.

Once ready, remove and cool. Meanwhile heat two cups of stock. For the soup, sauté the onion and ginger over moderate heat for about five minutes or until onion is tender. Add onion and ginger to the warming stock and simmer. When squash is cooked, scrape pulp from the skin and add to the broth. Transfer to a food processor or blender and puree in batches with chopped sage until smooth. Add more stock to achieve desired consistency. Season with salt and pepper to taste.

To serve, toss salad mixture with chopped lettuce and tomatoes. Add a splash of olive oil and some fresh lemon juice. This recipe takes a little preparation and although the entire cooking process doesn't take long, doing some work in advance is helpful.