Thai Butternut Squash Soup

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Thai Squash Soup

 

 

 

 

 

 

 

This creamy vegan soup is spicy and a little sweet. Adding fresh green baby spinach leaves at the very end makes them a vivid garnish to this beautiful, aromatic and deeply satisfying soup.

To make the soup with fresh squash, since butternut squash is so plentiful now, you can make the soup even better with peeled, seeded and coarsely chopped squash, which takes only a little longer to simmer until tender.  We often swap some of the squash for some peeled, chopped sweet potatoes. Cook about 4 cups of  squash in the 2-3 cups of vegetable broth with the Keiffer lime leaf for about 15-20 minutes. When its soft, remove the leaf, then puree the squash with a blender.  In the soup pot, whisk together the coconut milk, Thai curry paste, sugar and salt, and add the Keiffer lime leaf and the pureed squash; heat to a simmer, following the rest of the recipe. If you’ve used any sweet potatoes, you may need little or no sugar, so just add it at the end to your taste.

Thai Butternut Squash Soup
Recipe type: soup
Cook time: 
Total time: 
Serves: 4
 
YIELDS 7 CUPS
Ingredients
  • 1 cup coconut milk
  • ½ teaspoon Thai red curry paste
  • 4 teaspoons sugar
  • ½ teaspoon salt
  • 2 cups vegetable broth
  • 1 Keiffer lime leaf (optional)
  • 2 12-ounce packages of frozen cooked winter squash
  • 1 lime
  • 2 cups fresh baby spinach
  • chopped fresh cilantro (optional)
Pan-Fried Tofu
  • ½ cake firm tofu (about 8 ounces)
  • 1 tablespoon soy sauce
  • ½ teaspoon Thai red curry paste
  • 1 teaspoon vegetable oil
Instructions
  1. In a soup pot, whisk together the coconut milk, curry paste, sugar, salt, and broth.
  2. Add the lime leaf and frozen squash, cover, and bring to a simmer.
  3. Cook, covered, until the squash is thawed, about 15 minutes.
  4. Meanwhile, prepare the Pan-Fried Tofu.
  5. Cut the tofu into small cubes and put them in a bowl.
  6. Toss with the soy sauce and the curry paste.
  7. Heat the oil in a small skillet on medium-high heat.
  8. When the oil is hot, add the tofu and cook, stirring occasionally, for about 5 minutes.; set aside.
  9. Lightly grate the lime peel and juice the lime.
  10. Add 1 teaspoon of the zest and 2 tablespoons of the juice to the simmering soup.
  11. Stir in the spinach and tofu and cook just until the spinach wilts.
  12. Add more sugar and salt to taste. Serve the soup garnished with

Add more sugar and salt to taste. Serve the soup garnished with

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