Thai Butternut Squash Soup
Author: Abby Fammartino
- 1 cup coconut milk
- ½ - ¾ t. Thai red curry paste
- 4 t. sugar
- 1 t. salt
- 2 cups vegetable broth
- 1 kaffir lime leaf (or 2 t. lime juice if you can’t find the leaves)
- 2 12 ounce packages of frozen winter squash, or about 3 cups cut squash
- 1 lime
- 2 cups fresh baby spinach or arugula
- Chopped fresh cilantro
- Pan-fried tofu (or add chicken)
- ½ cake of firm tofu
- 1 T. soy sauce
- ½ t. Thai red curry paste
- 1 t. vegetable oil
- In a soup pot, whisk together coconut milk, curry paste, sugar, salt and broth. Add the lime leaf, frozen squash and cover, bring to a simmer. Cook, covered, until the squash is thawed or cooked, about 15 minutes.
- Meanwhile, prepare the pan-fried tofu (or chicken). Cut the tofu into small cubes and put them in a bowl. Toss with the soy sauce and curry paste. Heat the oil in a small skillet on medium-high heat. When the oil is hot, add the tofu and cook, stirring occasionally, for about 5 minutes. Set aside.
- Lightly grate the lime peel and juice the lime. Add 1 teaspoon of the zest and 2 Tablespoons of the juice to the simmering soup. Puree the soup in a blender (in batches!) and return to the pot. Stir in spinach/arugula and tofu/chicken and allow spinach to wilt. Add more salt or sugar as needed. Serve with chopped cilantro if you like it!
Copyright Abby's Table, LLC, 2009.