Description
Silken tofu is the secret in making this non-dairy, creamy and spicy Thai Squash Soup.
Ingredients
Scale
- 4 pounds of squash (butternut, carnival, acorn or delicate), cooked and pureed (about 2 1/4 cups)
- 1 cup light coconut milk
- 1 cup low sodium vegetable broth
- 1 tablespoon sugar
- 2 teaspoons fish sauce (optional)
- 1 teaspoon Thai red curry paste
- 1/4 teaspoon ground ginger
- 8 ounces silken tofu, drained and coarsely chopped
- 1 tablespoon lime juice
- Chopped fresh cilantro, garnish
- Roasted squash seeds, garnish
Instructions
- In a large pot over medium heat, mix together squash puree, coconut milk, broth, sugar, fish sauce, red curry paste and ginger. Stir in tofu and heat soup for about 15 minutes.
- Using an immersion blender (or regular blender), blend soup until tofu is completely blended. Cook for another 5 – 10 minutes.
- Ladle into bowls and garnish with cilantro and roasted squash seeds, if desired.