i know that soup + summer do not necessarily go together. and i know that many parts of our country are experiencing major heat waves that make most people not want to even turn on a burner.
but this soup is light, super flavorful, and absolutely delicious!
and it will take less than 30 minutes of heat to create 6+ servings of filling but not heavy food.
and the tender squash and potatoes are perfect at the end of a long, hot summer day…or a long, rainy summer day – we’ve been having both up here in seattle!
have i convinced you to make this yet?? trust me, you won’t regret it!
if you really, really can’t bear to eat anything warm, my next recipe will be right up your alley! stay tuned!
one year ago: pico de gallo salsa
two years ago: tofu skewers and peanut sauce
three years ago: pizza dough
coconut and summer squash soup
yields 6-8 servings
borrowed from super natural every day
- 1T red curry paste, plus more if desired
- 3T coconut oil or olive oil
- 1 medium onion, diced
- 3/4lb zucchini, cubed
- 3/4lb yellow summer squash, cubed
- 12oz yellow potatoes, cubed
- 4 cloves of garlic, minced
- 2c vegetable broth
- 1 can coconut milk
- 8oz tofu, cubed
- 1T olive or coconut oil
- salt and pepper to taste
- basil, optional
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- combine curry paste and oil in a large soup pot over medium heat, stirring for 1 minute
- add the onions and a pinch of salt, sautéing 2-4 minutes
- stir in the zucchini, summer squash, and potatoes and sauté 4 more minutes
- add the garlic, broth, and coconut milk, bringing to a simmer
- lower the heat and allow the soup to continue simmering for 15-20 minutes, until the potatoes are tender
- in a separate pan, heat remaining 1T oil over medium heat, and add the tofu
- allow the tofu to sit for 5 minutes, then turn it with a spatula or tongs and allow to cook 4 more minutes
- add the tofu to the soup, season with salt and pepper to taste (and a little more curry paste if you so desire)
- garnish with basil if desired, and serve!