Posted by Rob, Brand Manager of Citizen Engagement
When the weather is bitter cold outside, there’s nothing like a hearty bowl of soup to warm you up. This squash soup recipe is full of flavor and texture – something that is often lacking from the many squash-puree-soups out there. Don’t be afraid of the chile and curry paste in this recipe – it gives it just enough spicy heat to be really warming and satisfying.
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- 1 medium acorn squash
- 1 medium onion, chopped
- 1 jalepeno, seeds and ribs removed, chopped
- 2 celery ribs, chopped
- 4 sweet potatoes, peeled and cut into roughly 1 1/2″ cubes
- 3 garlic cloves, minced
- 1 TBS grated fresh ginger
- 2 TBS Thai hot red curry paste
- zest of one lime
- 6 cups vegetable broth
- 1 13.5oz can of coconut milk
- 1 14oz package extra firm tofu
- 2 cups (packed) fresh baby spinach
- Fresh mint
- Fresh cilantro
- Olive oil, salt and pepper
- Preheat the oven to 390 degrees
- Pierce the skin of the acorn squash all over with the tip of a sharp knife. Place in baking dish and cook until tender, about one hour
- Place the sweet potatoes on baking sheets, drizzle liberally with olive oil, and sprinkle with salt and pepper. Cook until tender and lightly caramelized – about 35 minutes (you can cook at the same time as the squash, just keep an eye on them as they will be done sooner)
- In a large pot, heat about 2 TBS of olive oil over medium heat. Add the onion, jalapeno and celery and saute for about 10 minutes until tender but not brown.
- Add the garlic, ginger, lime zest and curry paste and saute for another 2 minutes.
- Add the vegetable broth and raise the heat to bring the mixture to a boil. Then reduce to a simmer.
- Remove the seeds from your squash, and scoop the cooked flesh of the squash into a blender – should be roughly two cups. Add the can of coconut milk and puree until very smooth. Stir this mixture into your broth.
- Cut the tofu into roughly 1/2″ thick slices and lay flat on a cutting board. Press lightly with paper towels to remove some of the moisture. Then cut into pieces (I usually do as triangles) and add to the soup.
- Stir in the sweet potatoes. Add the baby spinach, and stir for about 2-3 minutes to wilt.
- Place into serving bowls and garnish with freshly chopped mint and cilantro.