Fall has arrived in Portland and with that we are now receiving beautiful winter squash with our weekly CSA delivery. The girls and I like squash a lot, Ron is not the biggest fan of it but you know, it all depends on how it is prepared. All of us like soup - and it turned out to be a perfect meal..
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| Coconut Winter Squash Soup with Tofu, and Kale |
Not the best picture but it was delicious....
Coconut Winter Squash Soup with Kale and Tofu adapted from Simple Suppers Moosewod Restaurant
1 can coconut milk
1 tsp red curry paste
4 tsp sugar
1 tsp salt
2-3 C of chicken, or vegetable broth {I used chicken as there was 1/2 pack left in my fridge}
2 medium to large size Delicata Squash - peeled, seeded, and cut into large chunks {any type
of winter squash i.e. butternut, or acorn will work}
1 stalk lemon grass cut in half
1 lime - juiced; and grated
1 stalk Kale - leaves cut into pieces {without the center}
Tofu
10 oz. of extra firm Tofu, cubed
1 Tbl soy sauce
1 tsp. red curry paste
1 tsp. toasted sesame oil
1. Mix all liquids together to prepare a marinade
2. Place tofu cubes in a small bowl, and pour marinade over it. Toss up, cover, until ready to fry
Soup
3. In a large stock pot, heat the coconut cream and when melted add the curry paste, sugar and salt, next
4. add Squash, stir it all up before adding the rest of the coconut milk, lemongrass and broth. Bring to a
slow simmer and cover {be careful not to let it boil}. When squash is soft,
5. remove lemon grass, and puree the soup by using an immersion blender {be careful not to burn your-
self - the soup is hot and may splatter},
6. Add lime juice, grated rind and adjust salt. Cover the soup while you fry the tofu
7. heat up a pan {I use cast iron} and add marinated tofu to it. Fry tofu until nicely browned from all
sides {it takes about 5 minutes or so}. When ready,
8. Add Kale, and fried tofu to soup. The soup is ready when Kale begins to wilt
Enjoy! - By the way, this was a big hit - I added more spice to my bowl :)
