Megan requested this recipe earlier this week, so we had it ready for her by the time she arrived. The besties (Mandy and Sara) came to help eat and welcome our favorite Washingtonian. I doubled the recipe, requiring two butternut squashes:
This could not be easier. I baked the squash, but you could microwave it and make this in about 15 minutes.
Thai Butternut Squash soup
1x400ml coconut milk
2 – 4 teaspoons of Thai red curry paste or to taste
½ teaspoon salt
1 pint vegetable stock
2 Kaffir lime leaves (substitute grated lime rind)
1 medium butternut squash, chopped into cubes
A handful of fresh baby spinach
1 lime, cut into quarters for garnishing (optional)
Coriander for garnishing (optional)
Thai Tofu croutons
1x 250 firm tofu, pressed of water
1 tablespoon soy sauce
1 teaspoon Thai red curry paste or to taste
1 tablespoon of vegetable oil
Roast the butternut squash in a tablespoon of olive oil, until tender. When cool either puree or mash the squash.
In a medium sized pan, whisk together the coconut milk, curry paste, salt, vegetable stock, butternut squash, lime leaves and bring to a gentle simmer. Cook on medium heat covered for 15 minutes.
Meanwhile, prepare the tofu. In a bowl, mix together the curry paste, soy sauce and vegetable oil. Press excess water from tofu and then cut it into small cubes. Toss the cubes into the bowl making sure that the tofu cubes are coated. Heat a non-stick frying pan, add the tofu and cook turning the cubes over so that all sides are golden. When this is done, set aside.
Now stir in the baby spinach into the simmering coconut butternut squash soup and cook just until the spinach wilts. Add more salt to taste. Serve the soup sprinkled with the tofu croutons and minced coriander if you wish. Adapted from Moosewood Restaurant Simple Suppers.