When I was soundly asleep this morning, Lizzy did my dishes as repayment for letting her and her bandmates crash here. I couldn’t be more delighted. Some things never change, and I still hate doing dishes. Good friends know things like this.
Now that my kitchen is clean, I have the instinct to dirty it up again by making a big batch of soup. (While holding out hope that in exchange for some soup, some lucky soul will offer to clean my dishes. Any takers?)
Here’s what I’m cooking up. (I’m leaving out the shrimp and replacing it with tofu; it tastes great this way too.) Hope this weekend finds you well & cozy. xo, m
Butternut Squash & Coconut Soup W/ Tofu
Recipe from that infamous inside trader M. Stewart. She is one crafty crook.
2 teaspoons canola oil
1 small yellow onion, chopped
1 clove garlic, finely chopped
2 teaspoons finely chopped fresh ginger
1 teaspoon red curry paste, more to taste
2 teaspoons light brown sugar
1/2 teaspoon sea salt
1 medium butternut squash, peeled and cut into 1-inch pieces, about 4 cups
2 cups low-sodium chicken broth or vegetable stock
1 (14-ounce) can coconut milk
1 pound medium shrimp, peeled and deveined (or tofu, cut in 1″ cubes)
1/4 cup chopped fresh cilantro
1/4 cup shredded coconut, toasted (optional)
Heat oil in a large soup pot over medium-high heat. Add onion, garlic and ginger. Cook, stirring frequently, until fragrant and onion is translucent, about 5 minutes. Stir in curry paste, sugar and salt and cook 1 minute longer. Stir in squash, broth and coconut milk and bring to a boil. Reduce heat and simmer until squash is tender, 20 to 25 minutes.
Stir in tofu and simmer just until cooked through, about 8 minutes. (If using shrimp, you only need to cook it for about 2 minutes.) Stir in cilantro, sprinkle with coconut and serve with lime wedges on the side.