Summer Squash Soup with Thai Red Curry and Tofu Croutons

This is our second year in a CSA and I've learned that you sink or swim with the farmers. If there's a blight on a particular fruit or vegetable (like tomatoes, for example), then you're out of luck. But on the other hand, if there's an abundance of something, you get to reap the benefits. And that's what has been happening with yellow summer squash; we've got tons of it.

I turned to this recipe from Heidi Swanson's cookbook Super Natural Every Day which my friend Charlotta (of Swedish Chokladbollar fame) made for one of our play date lunches. I loved it. There's creaminess from the coconut milk, heat from the Thai curry paste (I used 2 tablespoons instead of one) and it made good use of some of our CSA bounty. 

Hope you like it as much as we did. Enjoy!

SUMMER SQUASH SOUP with Thai Red Curry and Tofu Croutons 

(Adapted from Heidi Swanson's Super Natural Every Day)

Serves 6


8 oz. Extra Firm Tofu cut into 1/2 inch cubes

Fine grain sea salt


2 tablespoons Thai Red Curry Paste (original recipe uses 1 tablespoon)


3 tablespoons olive oil, plus more for tofu croutons


3 large shallots, chopped


1.5 pounds yellow squash (about 3-4 depending on size) cut half then cut into 3/4" chunks (I wasn't too precise since I decided to make this soup smooth by pureeing it.)


12 oz potatoes, unpeeled and diced into cubes (3-4 medium size potatoes)


3 cloves garlic, chopped (original recipe had 4 cloves)


1 cups lightly flavored vegetable broth

1 cup of water


1 14 oz can coconut milk (I've used regular and light)


Directions


1. Season the tofu with a pinch of salt, toss with a small amount of oil, and cook in a large skillet over medium-high heat for about 5-8 minutes (tossing gently once or twice), until browned on both sides. Set aside.


2. Mash the curry paste into the oil until the paste is well incorporated. Heat the paste in a large heavy pot until fragrant, about 1 minute. Stir in the shallots and a dash of salt and sauté until the shallots are tender, another couple of minutes.


3. Stir in the squash and potatoes and cook until squash begins to get tender, a few minutes. Stir in the garlic, then add the broth & coconut milk. Bring just to a boil, then lower heat to a gentle simmer, stirring occasionally, until the potatoes are tender, about 15 minutes.


4. Taste and adjust salt or curry paste if needed. Serve each bowl topped with tofu croutons and some loosely chopped fresh basil.