It finally feels like fall, and all I want is hot, filling soup! I’ve already made a huge batch of my Weekend Chili, which is great as-is or poured over a baked sweet potato with avocado. But recently I’ve been craving curry everything, so I created this Curry Squash & Tofu Soup, inspired by a similar soup from one of my favorite local restaurants, The Porch. This soup is creamy, chunky, spicy, and oh-so nutritious! I could eat it every day!
The recipe does require the extra step of baking the tofu, but all you do is let it bake while you prepare the rest of the ingredients. It really doesn’t add that much time to the overall recipe.
With any recipe that calls for diced butternut squash, I recommend purchasing it already cubed. You should be able to find it in most grocery stores with the cut fruit or chilled produce. This will save you lots of prep time, and I think it’s worth the extra money.
Just look at those chunks!
- 1 14 or 15-oz. package extra firm tofu, diced
- 2 tsp yellow curry
- Salt & pepper to taste
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- ½ white or yellow onion, chopped
- 2-3 cloves garlic, minced
- 2 tsp. yellow curry powder
- ½ tsp. cinnamon
- 1-1¼ lb. butternut squash, diced
- 3+ cups vegetable broth
- ½ tsp. dried basil
- 1 cup canned coconut milk (light or full-fat)
- Salt & pepper to taste
- 4 cups fresh baby spinach, roughly chopped
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- In a large bowl or bag, gently toss the tofu cubes in the curry powder, salt, and pepper until evenly coated. Spread cubes out onto the baking sheet so that they aren't touching each other. Bake about 20 mins, stirring once halfway through. Remove when the edges are golden and the outside is dry and crispy. Set aside.
- While the tofu is baking, heat ¼ inch of water or broth in a large soup pot over medium heat. Add the onion and cook about 5 mins until translucent. Add the garlic, curry, and cinnamon, and stir, cooking about 1 min more.
- Add the diced butternut and vegetable broth and bring to a boil. The squash should be just covered in liquid. If it's not, add more broth. Reduce heat and simmer 10-15 min until squash is fork tender.
- Stir in the dried basil, coconut milk, salt and pepper. Ladle half to ⅔ of the soup into a blender, blend until smooth, then return to the soup pot. Add spinach and stir to wilt. Stir in most of the baked tofu, reserving some for the top of each serving, if desired. Taste for seasoning.
This curry soup is so warm as satisfying! And it reheats well, so feel free to double the batch and eat it all week. Enjoy!
♥ ♥ ♥
Also try my Red Curry Coconut Soup!
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