Squash Soup with Coconut Milk

 

Squash Soup with Coconut Milk

Ingredients

8 ounces firm tofu, cut into ½-inch cubes

Fine sea salt, to taste

1 tablespoon red Thai curry paste (plus extra if you want more heat)

3 tablespoons unrefined coconut oil or good-quality olive oil (plus more for sautéing the tofu)

3 large shallots, finely chopped

1½ pounds yellow squash or zucchini, diced into ¾-inch pieces

12 ounces potatoes, skins on, cut into small cubes

4 garlic cloves, minced

2 cups mild vegetable broth or water

1 can (14 ounces) coconut milk

Instructions

Prepare the Tofu Croutons:

Lightly season the cubed tofu with sea salt. Drizzle with a little oil, then sauté in a large skillet over medium-high heat. Cook for about 5 minutes without stirring, allowing one side to turn golden brown. Toss the tofu gently a couple of times and continue to cook until all sides are firm, crispy, and lightly browned—about 3–4 more minutes. Remove from heat and set aside.

Start the Soup Base:

In a small bowl, blend the red Thai curry paste into the coconut oil until thoroughly combined. Add this mixture to a large, heavy-bottomed soup pot set over medium heat. Cook for about 1 minute, just until the paste becomes aromatic.

Sauté the Aromatics:

Add the chopped shallots to the pot along with a few pinches of salt. Sauté for 2–3 minutes, stirring, until the shallots soften.

Add the Vegetables:

Stir in the squash and potatoes. Cook for a few minutes until the squash just begins to soften. Mix in the garlic, then pour in the vegetable broth (or water) and coconut milk.

Simmer:

Increase the heat and bring the mixture to a gentle boil. Reduce heat to low and let the soup simmer, stirring occasionally, until the potatoes are completely tender—about 15 minutes.

Finish and Serve:

Taste the soup and adjust with more salt or curry paste if desired. Ladle the hot soup into bowls and top each serving with a generous handful of crispy tofu croutons.