Coconut Red Curry Soup With Butternut Squash And Lime

---

From this can't be tofu!" by deborah madison."!

---

Steps

---

Peel squash with a vegetable peeler , halve and scoop out the seeds , then dice into 1 / 2-inch cubes.

---

You should have 3-4 cups.

---

Warm oil in wide soup pot.

---

Add onion , squash , garlic , ginger , lime zest , and turmeric.

---

Cook over medium-high heat , stirring frequently , for 15 minutes.

---

Add chili paste.

---

Add 1 / 2 cup water and scrape pot to dilute paste , then add broth and 1 / 2 tsp salt.

---

Bring to boil , then reduce heat to low , cover pot , and simmer for 20 minutes.

---

Meanwhile , dice tofu into small cubes and prepare cilantro and basil.

---

Add coconut milk , followed by tofu.

---

Simmer until soup is hot again and tofu is heated , about 5 minutes.

---

Taste for salt , and add more if desired.

---

Add cilantro and basil , and squeeze juice from lime.

---

Serve immediately.

---

Ingredients

---

butternut squash, peanut oil, onion, garlic cloves, gingerroot, lime, juice and zest of, turmeric, red chili paste, chicken broth, sea salt, cilantro leaf, basil leaves, coconut milk, silken tofu