Curry Squash & Tofu Soup
 
Prep time
Cook time
Total time
 
Enjoy the cooler weather with this comforting, nutritious curry soup! Half blended for a creamy base with chunks of butternut squash, baked tofu, and wilted spinach.
Author:
Recipe type: Soup
Serves: 4
Ingredients
  • 1 14 or 15-oz. package extra firm tofu, diced
  • 2 tsp yellow curry
  • Salt & pepper to taste
  • ----------------------------
  • 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
Instructions
  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2019/10/30/curry-squash-tofu-soup/