This smooth vegetarian soup is anything but a boring squash puree. Red curry paste, coconut milk, and fresno chile make for a sweet, spicy, and complex combination. The tofu “croutons” create an impressive, extra-special presentation. Opt for extra-firm tofu and make sure to dry it really well before cooking it in a hot skillet: removing the extra moisture ensures that it gets golden brown and crispy, just like a crouton should be. For added heartiness, you could serve the soup with white rice (or, try mixing it in). The soup can be made ahead, frozen in resealable plastic bags, and thawed in the refrigerator overnight or reheated gently over medium heat.
1 medium butternut squash, diced (about 4 cups)
4 tablespoons red curry paste
3 cups vegetable stock
1 cup coconut milk
8 ounces extra-firm tofu
½ teaspoon kosher salt, plus more to taste
2 tablespoons vegetable oil
1 head baby bok choy, thinly sliced
1 fresno chile, thinly sliced
1 tablespoon fresh lime juice (from 1 lime)
Sat fat 11.62g
How to Make It
Combine the squash, curry paste, and vegetable stock in a large saucepan over high. Bring to a boil; reduce to a simmer and cook, stirring occasionally, until the squash is tender, 12 to 15 minutes. Remove from heat and let cool 10 minutes. Transfer to a blender, add the coconut milk, and process until smooth. Season to taste with salt and set aside.
Meanwhile, press the tofu with paper towels until very dry. Cut into 1-inch cubes and season with ½ teaspoon salt. Heat the oil in a nonstick skillet over medium high. Add the tofu and cook until golden brown, 3 to 4 minutes per side. Drain on paper towels.
Toss the bok choy, chile, and lime juice in a medium bowl; season with salt. Reheat the soup if necessary and serve topped with the tofu and bok choy mixture.
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