CURRIED SUMMER SQUASH SOUP WITH YUBA AND CILANTRO

Curried Summer Squash Soup With Yuba and Cilantro image

Provided by Daniel Patterson

Categories project, appetizer, side dish

Time 30m

Yield Serves 4 to 6

Number Of Ingredients 10

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Ingredients

1 tablespoon vegetable oil
1 medium yellow onion, sliced
1 teaspoon minced fresh ginger
1 teaspoon minced lemongrass
Salt
1 teaspoon curry powder
2 pounds (about 5 medium) summer squash, thinly sliced
1 cup coconut milk
1 sheet yuba, cut into pieces about 1/4 inch by 1/2 inch
1/4 cup chopped cilantro leaves

Steps:

In a large saucepan, combine the oil, onion, ginger, lemongrass and a pinch of salt. Place over medium-low heat and sauté until the onion is tender. Add the curry powder and stir for 2 minutes.
Add the squash, coconut milk and 3 cups of water. Season with salt. Cover and simmer until the squash is tender. Allow the soup to cool until no longer steaming. Working in batches, purée in a blender until smooth.
Pass the soup through a fine-meshed strainer set over the saucepan and return to medium-low heat. Add the yuba and bring to a simmer. Remove from heat, stir in the cilantro and adjust salt to taste.

Nutrition Facts : @context http, Calories 128, UnsaturatedFat 3 grams, Carbohydrate 8 grams, Fat 11 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 7 grams, Sodium 491 milligrams, Sugar 4 grams, TransFat 0 grams