Wednesday, September 5, 2007
Back to soups
Sorry about the leisurely pace of my blogging lately. The holiday weekend flew by as HS and I were wined and dined by his visiting family. The dust has settled and I've found a bit of time to cook.
Since Labor Day is traditionally the end of summer, I decided to make a soup. This one is adapted from the Moosewood Restaurant Simple Suppers. It's unusual, nutritious, and filling. I think the challenge with squash soups is to make one that doesn't remind you of baby food. This one definitely succeeds by that measure.
Thai Butternut Squash Soup
1 cup light coconut milk
1 teaspoon Thai red curry paste
2 tablespoons brown sugar
1/2 teaspoon salt
2 cups vegetable broth
24 oz of frozen cooked winter squash (I found this in the second grocery store I tried. You could peel and cut your own fresh winter squash but it will take a lot longer)
3 cups fresh baby spinach
Chopped fresh cilantro
1/2 cake firm tofu (or the extra-firm kind that is already cubed, if you have that)
1 tablespoon soy sauce
1/2 teaspoon red curry paste
1 teaspoon vegetable oil
1 can of corn, rinsed and drained
In a soup pot, stir together the coco milk, sugar, curry paste, salt, and broth. Add the frozen squash, cover, and bring to a simmer. Cook about 15 minutes. (If you are using fresh squash, cook longer until it is very tender.)
Meanwhile, prepare the pan-fried tofu. Place the soy sauce and curry paste in a bowl and mix together. Add the cubed tofu and stir to coat. Warm the vegetable oil in a skillet over medium-high heat. Add the marinated tofu and pan-fry for about 5 minutes.
When the soup is done simmering, let it cool a bit and then puree it in batches in a blender. Return it to the pot and add the juice and grated peel of the lime. Stir in the tofu, corn, and spinach and warm the soup over medium-low heat until the spinach has wilted. Serve topped with cilantro.