Creamy Thai Squash Soup

Ingredients

• 4 pounds butternut squash (butternut, carnival, acorn or delicate, cooked and pureed (about 2 1/4 cups))
• 1 cup light coconut milk
• 1 cup vegetable broth
• 1 tablespoon sugar
• 2 teaspoons fish sauce (optional)
• 1 teaspoon red curry paste
• 1/4 teaspoon ginger powder
• 8 ounces tofu (silken drained and coarsely chopped)
• 1 tablespoon lime juice

Instructions

1. 1

   In a large pot over medium heat, mix together squash puree, coconut milk, broth, sugar, fish sauce, red curry paste and ginger. Stir in tofu and heat soup for about 15 minutes.

2. 2

   Using an immersion blender (or regular blender), blend soup until tofu is completely blended. Cook for another 5 – 10 minutes.

3. 3

   Ladle into bowls and garnish with cilantro and roasted squash seeds, if desired.