Buzz
Photo: Antonis AchilleosThere are countless wonderful ways to prepare butternut squash soup, and this recipe is a perfect example. Red curry paste, fresh ginger, and garlic flavor this creamy soup, while rich coconut milk and tofu provide depth and texture. Silken tofu, known for its smooth and creamy consistency, blends effortlessly into the soup and adds a good dose of plant-based protein without altering the flavor. No cooking required. Finish the soup with a squeeze of lime juice to give it a refreshing brightness. Vegetarian tip: Check the label for vegetarian red curry paste, as some varieties may contain shrimp paste.
Ingredients List
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1 tablespoon olive oil
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1 medium yellow onion chopped (about 1 1/2 cups)
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2 teaspoons kosher salt, divided
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3 tablespoons red curry paste
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2 tablespoons grated fresh ginger (from a 3-inch piece)
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3 medium cloves garlic, minced (about 1 tablespoon)
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4 cups low-sodium vegetable broth
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1 1/2 pounds butternut squash, cubed into 1 1/2-inch pieces (from 2 [20-ounce] packages)
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1 15.5-ounce can of unsweetened coconut milk, thoroughly stirred
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1 12-ounce package silken tofu, drained
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2 tablespoons fresh lime juice (from 1 or 2 limes)
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6 tablespoons crushed salted peanuts
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Fresh cilantro and crushed red pepper (optional), for garnish
Cooking Instructions
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Heat olive oil in a large pot over medium heat. Add the onion and 1/2 teaspoon of salt. Stir frequently, cooking until the onion begins to brown, about 6 to 7 minutes.
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Add the curry paste, ginger, and garlic. Stir and cook until fragrant, about 1 minute. Pour in the broth along with 1 teaspoon of salt, scraping up any browned bits from the pot's bottom. Add the cubed squash. Bring to a simmer over medium-high heat. Cover, lower the heat, and simmer until the squash softens, about 12 to 15 minutes.
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Remove from heat and stir in coconut milk, tofu, lime juice, and the remaining 1/2 teaspoon salt. Use an immersion blender to blend until smooth (alternatively, transfer to a blender, cover, and remove the lid’s center piece. Place a towel over the opening and blend until smooth).
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Serve topped with peanuts, cilantro, and crushed red pepper, if desired.
Nutritional Information (per serving)
| 175 | Calories |
| 9g | Fat |
| 21g | Carbs |
| 6g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 175 | |
| % Daily Value * | |
| Total Fat 9g | 12% |
| Saturated Fat 3g | 13% |
| Cholesterol 0mg | 0% |
| Sodium 1088mg | 47% |
| Total Carbohydrate 21g | 7% |
| Dietary Fiber 5g | 18% |
| Total Sugars 5g | |
| Protein 6g | 12% |
| Vitamin C 25mg | 28% |
| Calcium 96mg | 7% |
| Iron 2mg | 11% |
| Potassium 539mg | 11% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
