Best Heidi Swansons Summer Squash Soup With Coconut Milk Recipes

Heidi Swanson's Summer Squash Soup with Coconut Milk Recipe - (3.9/5) image

Provided by á-81356

Number Of Ingredients 10

8 ounces extra-firm tofu, cut into 1/2-inch cubes
Sea salt, fine
1 tablespoon red Thai curry paste, plus more if needed
3 tablespoons extra-virgin coconut oil or extra-virgin olive oil, plus more for 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 full-fat coconut milk

Steps:

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 minutes, until the pieces are browned on one side. Toss gently once or twice, and continue cooking until the tofu is firm, golden, and bouncy, 3 to 4 more minutes. Set aside. Mash the curry paste into the coconut oil until the paste is well-incorporated. Heat this paste in a large heavy soup pot over medium heat until fragrant, about 1 minute. Stir in the shallots and a couple of pinches of salt and sauté until the shallots are tender, another couple of minutes. Stir in the squash and potatoes and cook until the squash starts to get tender, a few minutes. Stir in the garlic, then add the broth and coconut milk. Bring just to a boil, then lower the heat to a gentle simmer, stirring occasionally, until the potatoes are tender, about 15 minutes. Taste and adjust the seasoning, adding more salt or curry paste, if needed. Serve each bowl topped with some of the tofu croutons.

Butternut Squash Soup with Coconut Milk and Ginger image

Provided by Riley Wofford

Time 2h20m

Yield Serves 6 to 8; Makes about 8 cups

Number Of Ingredients 10

1 medium butternut squash (3 pounds)
3 tablespoons safflower or other neutral-flavored oil
Kosher salt and freshly ground pepper
3/4 cup thinly sliced shallots (3 medium)
3 cloves garlic, smashed and peeled
2 tablespoons minced ginger (from a 2-inch piece)
3/4 teaspoon ground coriander
4 cups low-sodium vegetable broth
1/2 cup coconut milk, plus more for serving
1 tablespoon fresh lime juice (from 1/2 lime)

Steps:

Preheat oven to 400 degrees. Cut squash in half lengthwise and scoop out seeds; reserve, if desired (see Cook's Note). Drizzle cut side of squash with 1 tablespoon oil and season with salt and pepper. Place, cut-side down, on a foil-lined rimmed baking sheet. Roast until squash is very tender when pierced with the tip of a knife, 50 to 55 minutes. Let cool slightly, about 15 minutes.
In a 6-quart pot or Dutch oven, heat remaining 2 tablespoons oil over medium. Add shallots and garlic, season with salt and pepper, and cook until shallots are soft and translucent, 6 to 8 minutes. Add ginger and coriander; cook until very fragrant, 2 minutes. Stir in broth, 1 cup water, and 1 teaspoon salt. Scoop flesh from cooled squash into pot. Bring to a boil, then reduce heat to medium-low and simmer, stirring a few times, 30 minutes. Let cool 5 minutes.
Working in batches, puree soup in a blender until smooth. Return to pot; heat over medium. Whisk in coconut milk. Cook until warmed through, 5 minutes. Remove from heat and stir in lime juice. Season to taste with salt and pepper. Serve, drizzled with more coconut milk and sprinkled with toasted squash seeds, if desired. Soup can be stored in an airtight container in refrigerator up to 1 week.