Curry Kabocha Squash Soup with Tofu
Recipe by Chef Hugh Acheson brought to you by DuPont Nutrition & Health
- 2 Tbsp. peanut oil
- 1 yellow onion, diced
- 3 cups Kabocha squash, cut into bite-size cubes
- 1 clove garlic, minced
- 2 Tbsp. fresh ginger, minced
- 2 Tbsp. Thai red curry paste
- 3 cups chicken stock
- 2 Tbsp. scallions, white and green parts finely sliced
- 1 cup coconut milk
- 1 tsp. Asian fish sauce
- 1/2 lb. firm tofu, diced
- 1/4 cup cilantro, finely chopped
- Kosher salt (optional)
- 2 pears, thinly sliced
This soup is full of flavor and can satisfy as a full meal. This will work with butternut or red turban squash as well.
- Pour the peanut oil into a large saucepan or small stockpot, place it over medium heat and sweat the onions in the oil until translucent. Add the squash cubes and cook for 5 minutes, until they are just beginning to brown. Add the garlic, ginger, and red curry paste and cook, stirring constantly, until very aromatic, 3 minutes. Add the chicken stock, raise the heat to medium-high, and bring to a boil.
- Reduce the heat to a simmer and cook until the squash is relatively tender, 7 to 10 minutes. Add the scallions, coconut milk, fish sauce, tofu, and half the cilantro, and stir well to combine. Simmer for another 10 minutes to bring the flavors together. Adjust the seasoning with more fish sauce or kosher salt, if necessary.
- Spoon the soup into individual bowls and garnish with the remaining cilantro and the pears.
Makes 6 servings.
Nutrition per serving: 148 calories, 5g protein, 16.5g carbohydrate, 3g dietary fiber, 8g fat (2.5g sat. fat), 2.5mg cholesterol, 674mg sodium