from a recipe in This Can't Be Tofu! by Deborah Madison)
small butternut squash (can also make with ~4 cups of frozen
winter squash to save time)
teaspoons peanut oil
cup chopped yellow or white onion (not a sweet variety)
cloves fresh garlic, chopped
1 Tbsp. grated fresh ginger
lime (chop the zest finely; will use the juice separately)
to 2 teaspoons Thai red chili paste (I only used 1 tsp)
cups vegetable broth (I use Better than Bouillon vegetable broth
cup fresh cilantro leaves (only use fresh - dried just won't
add any taste)
Tbsp. fresh basil leaves, coarsely chopped
can of *lite* coconut milk
oz soft tofu, drain well
ounces carrot juice
cup unflavored yogurt
Peel and seed the squash. Then cut into 1' inch chunks. If using
frozen squash, omit this step.
Warm the oil in a soup pot. Add the onion, squash, garlic, garlic,
lime zest, and turmeric. Cook over medium heat stirring often
for ~5 minutes. Then add the chili paste.
Add 1/2 cup water to distribute the chili paste, then add the
broth. (if using homemade vegetable broth, you may wish to add
a bit of salt to taste). Bring to a boil, then reduce the heat
to low, cover the pot, and simmer for 20 minutes or until squash
is tender. (if using frozen squash, you will need less time
While soup is cooking, chop the herbs and cut up the tofu into
1 inch pieces.
After squash is tender, add in the tofu and then puree the mixture
in a blender. Be careful not to add too much at once as the
soup is hot. Then add the coconut milk, carrot juice, lime juice,
and herbs. Heat through but do not boil.
Serve with a dollop of yogurt on top.
makes 4-6 generous servings. It looks lovely served in bread bowls
with a fresh green salad and fresh fruit. If you don't have bread
bowls, serve with hearty fresh whole grain bread to mop up any
soup left in your bowl!
rare to get soup this good in restaurants. It's worth it to stay
home and cook :-)