Thai Butternut Squash Soup
Recipe type: soup
Cook time: 
Total time: 
Serves: 4
  • 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
  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
Recipe by Moosewood Restaurant & Recipes | Ithaca, NY at