Red Curry Squash Soup With Tofu Croutons
Ingredients
- 1 medium butternut squash, diced (about 4 cups)
- 4 tablespoons red curry paste
- 3 cups vegetable stock
- 1 cup coconut milk
- 8 ounces extra-firm tofu
- ½ teaspoon kosher salt, plus more to taste
- 2 tablespoons vegetable oil
- 1 head baby bok choy, thinly sliced
- 1 fresno chile, thinly sliced
- 1 tablespoon fresh lime juice (from 1 lime)
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