Recipe: Heidi Swansons Summer Squash Soup with Coconut Milk

Ingredients

• 8 ounces extra-firm tofu, cut into 1/2-inch cubes
• Fine-grain sea salt
• 1 tablespoon red Thai curry paste, plus more if needed
• 3 tablespoons extra-virgin coconut oil or extra-virgin olive oil, plus more for the tofu croutons
• 3 large shallots, chopped
• 1 1/2 pounds yellow summer squash or zucchini, cut into 3/4-inch chunks
• 12 ounces potatoes, unpeeled, cut into tiny cubes
• 4 cloves garlic, chopped
• 2 cups lightly flavored vegetable broth or water
• 1 (14-ounce) can coconut milk

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