Coconut-red Curry Soup With Butternut Squash And Lime

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 small butternut squash
• 4 teaspoons peanut oil
• 1 cup onion, minced
• 2 garlic cloves, minced
• 1 teaspoon gingerroot, sliced
• 1 large lime, juice and zest of
• 1/4 teaspoon turmeric
• 1 -2 teaspoon thai red chili paste
• 4 cups chicken broth or 4 cups vegetable broth
• sea salt, to taste
• 1/4 cup cilantro leaf, chopped
• 2 tablespoons basil leaves, thinly sliced
• 12 ounces coconut milk
• 1 (10 ounce) box silken tofu or 1 (10 ounce) box soft tofu

Recipe

• 1 peel squash with a vegetable peeler, halve and scoop out the seeds, then dice into 1/2-inch cubes. you should have 3-4 cups.
• 2 warm oil in wide soup pot. add onion, squash, garlic, ginger, lime zest, and turmeric. cook over medium-high heat, stirring frequently, for 15 minutes. add chili paste.
• 3 add 1/2 cup water and scrape pot to dilute paste, then add broth and 1/2 tsp salt. bring to boil, then reduce heat to low, cover pot, and simmer for 20 minutes. meanwhile, dice tofu into small cubes and prepare cilantro and basil.
• 4 add coconut milk, followed by tofu. simmer until soup is hot again and tofu is heated, about 5 minutes. taste for salt, and add more if desired. add cilantro and basil, and squeeze juice from lime. serve immediately.