This is our second year in a CSA and I've learned that you sink
or swim with the farmers. If there's a blight on a particular fruit or
vegetable (like tomatoes, for example), then you're out of luck. But on the
other hand, if there's an abundance of something, you get to reap the benefits.
And that's what has been happening with yellow summer squash; we've got tons of
it.
I turned to this recipe from Heidi Swanson's cookbook Super Natural
Every Day which my friend
Charlotta (of Swedish
Chokladbollar fame) made
for one of our play date lunches. I loved it. There's creaminess from the
coconut milk, heat from the Thai curry paste (I used 2 tablespoons instead of
one) and it made good use of some of our CSA bounty.
Hope you like it as much as we did. Enjoy!
SUMMER SQUASH SOUP with Thai Red Curry and
Tofu Croutons
(Adapted from Heidi Swanson's
Super Natural Every Day)
Serves 6
8 oz. Extra Firm Tofu cut into 1/2 inch cubes
Fine grain sea salt
2 tablespoons Thai Red Curry Paste (original recipe uses 1
tablespoon)
3 tablespoons olive oil, plus more for tofu croutons
3 large shallots, chopped
1.5 pounds yellow squash (about 3-4 depending on size) cut half
then cut into 3/4" chunks (I wasn't too precise since I decided to make
this soup smooth by pureeing it.)
12 oz potatoes, unpeeled and diced into cubes (3-4 medium size
potatoes)
3 cloves garlic, chopped (original recipe had 4 cloves)
1 cups lightly flavored vegetable broth
1 cup of water
1 14 oz can coconut milk (I've used regular and light)
Directions
1. Season the tofu with a pinch of salt, toss with a small
amount of oil, and cook in a large skillet over medium-high heat for about 5-8
minutes (tossing gently once or twice), until browned on both sides. Set
aside.
2. Mash the curry paste into the oil until the paste is well
incorporated. Heat the paste in a large heavy pot until fragrant, about 1
minute. Stir in the shallots and a dash of salt and sauté until the shallots
are tender, another couple of minutes.
3. Stir in the squash and potatoes and cook until squash begins
to get tender, a few minutes. Stir in the garlic, then add the broth &
coconut milk. Bring just to a boil, then lower heat to a gentle simmer,
stirring occasionally, until the potatoes are tender, about 15 minutes.
4. Taste and adjust salt or curry paste if needed. Serve each
bowl topped with tofu croutons and some loosely chopped fresh basil.