Thai Butternut Squash Soup
|Author:||Inspired by Moosewood Simple, pg. 118|
|1 cups||coconut milk|
|1/2 tsp.||Thai red curry paste|
|2 cups||vegetable broth|
|24 oz.||butternut squash (or winter squash)|
|2 cups||fresh baby spinach|
|1 tbsp.||soy sauce|
|1 tsp.||Thai red curry paste|
|1 tsp.||vegetable oil|
- In a soup pot, whisk together coconut milk, curry paste, sugar, salt and broth. Add squash, cover and bring to simmer. Cook, covered until the squash is softened, about 15 minutes.
- Puree the soup in a blender before adding remaining ingredients.
- Prepare pan-fried tofu. Cut tofu into small cubes and put them into a bowl. Toss with soy sauce and curry paste. Heat oil in small skillet on medium-high heat. Add tofu and cook, stirring occasionally, for about 5 minutes. Set aside.
- Lightly grate lime peel and juice the lime. Add 1 tsp of lime zest and 2 tbsp lime juice to the simmering soup. Stir in spinach and tofu and cook just until the spinach wilts. Add more sugar to taste. Serve garnished with cilantro if you like.