Thai Butternut Squash Soup - coconut milk

Method

• In a soup pot, whisk together the coconut milk, curry paste, sugar, salt, and broth.
• Add the lime leaf and frozen squash, cover, and bring to a simmer.
• Cook, covered, until the squash is thawed, about 15 minutes.
• Meanwhile, prepare the Pan-Fried Tofu.
• Cut the tofu into small cubes and put them in a bowl.
• Toss with the soy sauce and the curry paste.
• Heat the oil in a small skillet on medium-high heat.
• When the oil is hot, add the tofu and cook, stirring occasionally, for about 5 minutes.
• Set aside.
• Lightly grate the lime peel and juice the lime.
• Add 1 teaspoon of the zest and 2 tablespoons of the juice to the simmering soup.
• Stir in the spinach and tofu and cook just until the spinach wilts.
• Add more sugar and salt to taste.
• Serve the soup garnished with cilantro if you like.
• Substitute 1/2 pound of peeled and deveined shrimp for the tofu.
• You can either pan-fry them as you would the tofu, or cook them for 4 or 5 minutes in the simmering soup before adding the spinach.
• We like Thai Kitchen brand red curry paste, found in the Asian section of well-stocked supermarkets.
• Packaged frozen winter squash is perfect for this recipe, but if its not available, look for pre-cut butternut squash in the produce section of your market, or peel and seed your own squash.
• Youll need 4 cups chopped.
• Puree the soup in a blender before adding the spinach and tofu.