There are so many splendid ways to make butternut squash soup; this recipe is proof. Red curry paste, fresh ginger, and garlic season this creamy soup, while full-fat coconut milk and tofu offer richness and body. Silken tofu, named for its silky-smooth texture, blends beautifully into the soup and offers plenty of plant-based protein without adding any tofu flavor. Plus, there is no need to cook it. Ensure you finish your soup with lime juice, which adds a delightful brightness. Vegetarian tip: look for vegetarian red curry paste, as some can be made with shrimp paste.
Details
⏲️ Prep time: 25
🍳 Cook time: 20
🍽️ Servings: 6
Ingredients
1 tablespoon extra virgin olive oil
1 medium yellow onion chopped (about 1 1/2 cups)
2 teaspoons kosher salt, divided
3 tablespoons red curry paste
2 tablespoons grated fresh ginger (from a 3-inch piece)
3 medium cloves garlic, minced (about 1 tablespoon)
1 15.5-ounce can unsweetened coconut milk, well stirred
2 tablespoons fresh lime juice (from 1 or 2 limes)
6 tablespoons crushed salted peanuts
Chopped fresh cilantro and crushed red pepper (optional), for serving
Directions
Heat oil in a large pot over medium. Add onion and 1/2 teaspoon salt; cook, stirring often, until onion starts to brown, 6 to 7 minutes.
Add curry paste, ginger, and garlic; cook, stirring, until fragrant, about 1 minute. Add broth and 1 teaspoon salt, scraping up browned bits from bottom of pot. Stir in squash. Bring to a simmer over medium-high. Cover and reduce heat to low; simmer until squash is tender, 12 to 15 minutes.
Remove from heat. Stir in coconut milk, lime juice, and remaining 1/2 teaspoon salt. Use an immersion blender to process until smooth. (Or transfer to a blender, cover with lid, and remove center piece. Place a towel over opening. Process until smooth.)
Serve sprinkled with peanuts, cilantro, and, if using, crushed red pepper.
