Lite Coconut Curry Tofu Soup Recipe

You end up buying enough to make this soup twice, and once you've had it, you'll want it again by the end of the week.

• 1 small butternut squash ( or 1 cup canned pumpkin* )
• 1 tbl peanut oil*
• 1 cup minced onion
• 2 minced garlic cloves
• 2 inch piece of fresh ginger, quartered*
• Zest and juice from half a lime
• 1/2 tsp turmeric
• 1-2 tsp Thai red chili paste ( or 1/4 cup Thai chili sauce and a dash of red pepper flakes*)
• 3 Cups Veggie Stock *
• Pinch of Sea Salt
• 1/4 Cup chopped fresh Cilantro
• 3 Tbl chopped fresh Basil*
• 1/2 can of lite Coconut milk*
• 1/2 10oz box of extra firm tofu*

Cut the squash in half, scoop the seeds out, and roast in a 400 degree oven for about 15-20 mins, or till it's just possible to poke through with a fork. Let it cool, cut it into slivers and remove peel and cut into large bite sizes. (skip if using pumpkin)

Warm the oil in a wide soup pot. Add the onion, squash, garlic, ginger, lime zest, tofu, and turmeric. Cook over medium- high heat, stirring frequently till the tofu and squash are nicely browned on at least one side. Then add chili paste (or sauce).

If using paste, add 1/4 cup water to dilute it (skip if adding sauce), then add the stock and salt. Bring to a boil, then reduce and let simmer ( the longer the better)

Add the coconut milk, keep cooking the soup till it's throughly hot again. Add the cilantro, basil and lime juice ( If you plan to serve later, or refrigerate wait and add the herbs later).

Yields 2 heaping servings

* ( Adjustments I made from "I Can't Believe It's Not Tofu" recipe)