Summer Squash Soup

This week's theme at I Heart Cooking Clubs (IHCC) is "Monthly Featured Ingredient : Squash!". We can make any squash recipe using the recipes from any of our featured chefs, past or present. I've made Summer Squash Soup, recipe from our current featured chef at IHCC, Heidi Swanson.

I've used green and yellow squash for this mild curry dish.

This curry dish uses Thai red curry paste, adjusting the amount to your taste. I've used about four full tablespoons. Firm tofu are cut into cubes, then pan-fried in a skillet with a little oil until golden brown to make tofu croutons, which is then used as a garnish before serving.

I've added some rice vermicelli to make a one bowl meal. Garnish with some chopped red chillies and chopped coriander with a calamansi lime from my garden pot. The lime is squeezed over the noodle soup before digging in!

Summer Squash Soup
(source from kitchn, recipe by Heidi Swanson)
8 ounces extra-firm tofu, cut into 1/2-inch cubes
Fine-grain sea salt
1 tablespoon red Thai curry paste, plus more if needed
3 tablespoons extra-virgin coconut oil or extra-virgin olive oil, plus more for the 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 coconut milk

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.

I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week is

Monthly Featured Ingredient : Squash

and 

Souper Sundays @ Kahakai Kitchen