This bright and flavorful fall soup has a dose of protein to keep you fuller longer.
Antonis Achilleos
There are so many splendid ways to make butternut squash soup and this recipe is proof.
Plus, there is no need to cook it.
Photo:Antonis Achilleos
Be sure to 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.
Addcurry 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.
Bring to a simmer over medium-high.
Cover and reduce heat to low; simmer until squash is tender, 12 to 15 minutes.
Stir in coconut milk, tofu, 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.)
Servesprinkled with peanuts, cilantro, and, if using, crushed red pepper.
2,000 calories a day is used for general nutrition advice.
