Thai Butternut Squash Soup

Thai Butternut Squash Soup

 

Thai Butternut Squash Soup
 
Author:
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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!
Notes
Copyright Abby's Table, LLC, 2009.

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