Red Curry Squash Soup With Tofu Croutons Recipe

Recipe By Real Simple

This smooth vegetarian soup is anything but a boring squash puree. Red curry paste, coconut milk, and fresno chile make for a sweet, spicy, and complex combination. The tofu croutons create an impressive, extra-special presentation. Opt for extra-firm tofu and make sure to dry it really well before cooking it in a hot skillet: removing the extra moisture ensures that it gets golden brown and crispy, just like a crouton should be. For added heartiness, you could serve the soup with white rice (or, try mixing it in). The soup can be made ahead, frozen in resealable plastic bags, and thawed in the refrigerator overnight or reheated gently over medium heat.

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Red Curry Squash Soup With Tofu Croutons
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Ingredients for Red Curry Squash Soup With Tofu Croutons Recipe

  • 1/4 Medium butternut squash, diced
  • 1 tablespoon Red Curry Paste
  • 3/4 cup Vegetable Stock
  • 1/4 cup Coconut milk
  • 2 ounce Extra Firm Tofu
  • 0.13 teaspoon Kosher salt, plus more to taste
  • 1/2 tablespoon Vegetable oil
  • 1/4 Head baby bok choy, thinly sliced
  • 1/4 Fresno chile, thinly sliced
Nutrition
value
215
calories per serving
22 g Fat1 g Protein3 g Carbs4 g FiberOther

Current Totals

  • Fat
    22g
  • Protein
    1g
  • Carbs
    3g
  • Fiber
    4g

MacroNutrients

  • Carbs
    3g
  • Protein
    1g
  • Fiber
    4g

Fats

  • Fat
    22g

Vitamins & Minerals

  • Calcium
    4mg
  • Iron
    < 1mg
  • Vitamin A
    1mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    10mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    2mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    14mg
  • Manganese
    < 1mg
  • Phosphorus
    26mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Real Simple