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
Instructions
Recipe: Heidi Swanson’s Summer Squash Soup with Coconut Milk serves 8 original recipe by The Kitchn.
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