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Sunday, November 18, 2012

Kabocha Squash & Tofu Soup


This Thai Red Curry-spiced Squash and Tofu Soup was the perfect project for a rainy November Sunday morning. I roasted slices of the red Kabocha in the oven, brushed with a toasted sesame oil-brown vinegar marinade and pureed about 75% of the kabocha soup mix before adding the zucchini, tofu, jalapeno and cilantro. It's so good, I can't stop eating it! As it's full of protein and vegetable goodness, I don't have to!

Kabocha Squash & Tofu Soup:

1 Kabocha squash
toasted sesame oil
brown rice vinegar
sea salt
1/2 onion, finely chopped
1 clove garlic, minced
1 inch ginger, peeled and minced
1 TBS sesame oil
3 oz Thai Red Curry Sauce (I used Trader Joe's which isn't vegan. Vegans can use Thai Kitchen's paste, but start with 1 TBS and adjust as needed)
28 oz vegetable broth
1-2 oz light coconut milk
1-2 TBS smooth peanut butter
1 jalapeno, diced
soy sauce
1 large zucchini, quartered lengthwise, then sliced
7 oz tofu, cut into cubes
1/4 cup cilantro

Preheat the oven to 415 F degrees, Cut the Kabocha into quarters and scrape out the seeds and stringy insides.  Cut the Kabocha into slices and place skin side down on a foil-lined baking sheet. Place 1 TBS toasted sesame oil in a small bowl and add approx. 1/4 tsp of brown rice vinegar and blend.  Brush the flesh of the Kabocha with the oil-vinegar mixture and sprinkle with sea salt.  Roast in the oven until cooked through, but still firm (about 15 minutes). Remove and cool. When cool, slice off the skin and cube.

Heat 1 TBS of sesame oil (not toasted) in a large saucepan and add the onion, garlic and ginger.  Cook over low heat until onions are softened (about 4 minutes). Add the Thai Red Curry Sauce and cook for another minute. Add the cubed and roasted Kabocha and cook for another minute. Add the vegetable broth, turn up the heat and bring to a boil. Turn down to medium-low and add the coconut milk and peanut butter. Cook until Kabocha is completely soft. Add 1/2 tsp toasted sesame oil. Remove from the heat and puree 75% of the soup with an immersion blender.

Return the soup to the heat and add the diced jalapeno and zucchini.  Cook over low heat for 10 minutes. Add the tofu and cilantro and cook for  2-3 minutes. Taste the soup. Depending on the Thai Red Curry sauce/paste used and your own preference, you may want to add more curry if it seems too watery, more jalapeno to make it spicier, salt or soy sauce. (I added more jalapeno, soy sauce and toasted sesame oil - yum!)

Enjoy!





2 Comments:

Anonymous Fork and Whisk said...

Does look like a comforting cold weather bowl of soup.

9:06 AM  
Blogger Keyla Escribano said...

That looks amazing. Tis' the season, I was inspired to make a butternut squash & sweet potato soup. I even impressed myself! I love this season!

2:52 PM  

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