Thai Butternut Squash Soup

Source: Moosewood Restaurant Simple Suppers

Servings: 4

This creamy vegan soup is spicy and a little sweet.

Yields 7 Cups

Variation: Substitute 1/2 lb peeled and deveined shrimp for the tofu. You can either pan-fry them or cook them for 4 to 5 minutes in the simmering soup before adding the spinach.

Ingredients

  • 1 C coconut milk
  • 1/2 t Thai red curry paste
  • 4 t sugar
  • 1/2 t salt
  • 2 C vegetable broth
  • 1 Keiffer lime leaf (optional)
  • 2 12-ounce packages of frozen cooked winter squash
  • 1 lime
  • 2 C fresh baby spinach
  • chopped fresh cilantro (optional)
  • Pan-Fried Tofu
  • 1/2 cake firm tofu
  • 1 T soy sauce
  • 1/2 t Thai red curry paste
  • 1 t vegetable oil

Directions

  • In soup pot, whisk together the coconut milk, curry paste, sugar, salt and broth. Add the lime leaf and frozen squash, cover, and bring to a simmer. Cook, covered, until the squash is thawed, about 15 minutes.
  • Meanwhile, prepare the Pan-Fried Tofu. Cut the tofu into small cubes and put them in a bowl. Toss with the soy sauce and the curry paste. Heat the oil in a small skillet on medium-high heat. When the oil is hot, add the tofu and cook, sitrring occasionally, for about 5 minutes. Set aside.
  • Lightly grate the lime peel and juice the lime. Add 1 t of the zest and 2 T of the juice to the simmering soup. Stir in the spinach and tofu and cook just until the spinach wilts. Add more sugar and salt to taste. Serve the soup garnished with the cilantro if you like.
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Thai Butternut Squash Soup
Course: Soup

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