“Lick-Your-Bowl-Clean Soup,” aka Summer Squash Soup with Tofu Croutons


On several occasions this summer, thanks to our wildly productive plot at the community garden, we found ourselves in possession of more summer squash than we knew what to do with. That is, until we discovered this recipe, which has become a new staple in our home.

So cherished, in fact, that it is lovingly referred to by all as the “lick-your-bowl-clean soup.” And we never get tired of eating it, no matter how much squash our garden throws our way.

How can such a simple soup be so luxuriously rich and tasty? I have no idea, but it is. I found the original recipe in a friend’s cookbook (Super Natural Every Day, by Heidi Swanson), and then I modified it to suit my family’s taste buds.

Below is how to make my modified version:


Ingredients (Soup):
3/4 cup finely chopped fresh garlic cloves (about 16 cloves)
3 Tbsp olive oil
5-10 yellow summer squash (and/or zucchini), unpeeled, cut into 1/2 inch half moon slices
2-4 yukon gold potatoes, unpeeled, cut into tiny cubes
3 cups vegetable broth
1 (14 oz) can coconut milk
1 (4 oz) jar red Thai curry paste
1 tsp Himalayan salt (plus more, if needed)
1-2 Tbsp crushed red pepper flakes
3 Tbsp tamari
1 Tbsp cumin

Ingredients (Tofu Croutons):
1 (8 oz) pack of extra firm tofu
2 Tbsp olive oil
Himalayan salt and black pepper

Instructions (Soup):

Saute garlic, red Thai curry paste, and salt in olive oil until garlic becomes soft.

Stir in squash and potatoes, then add vegetable broth, coconut milk, red pepper flakes, tamari, and cumin.

Bring to a boil, then lower heat to a simmer, cover, and cook for about 15 minutes (stirring occasionally) until the potatoes are tender.

Instructions (Tofu Croutons):

Squeeze excess water out of tofu, then cut into 1/2 inch cubes (or triangles).

Toss gently in a large bowl to coat with olive oil, salt, and black pepper, then cook one of two ways:

(a) pan sear in a large cast-iron skillet until all sides are firm and golden brown (pictured at top),

or, my favorite because it’s the lazy way and you can do other things while the tofu is cooking…

(b) spread out coated tofu pieces on a baking sheet and bake at 400 degrees F for 20 minutes on one side, then flip and bake for 10-20 minutes on the other side, until desired level of brownness and crunch has been achieved (see photo below).

Just before serving, toss a handful of tofu croutons on top of your bowl of soup, and enjoy!



About Kim McCoy

Kim McCoy is a passionate animal and environmental advocate with a B.S. in Business Administration from UT Knoxville and a J.D. specializing in Animal and Environmental Law. She graduated with honors from Lewis & Clark Law School, where she served as Editor in Chief of the internationally acclaimed Animal Law Review and interned with the National Center for Animal Law and the International Environmental Law Project. Kim is a member of MENSA (the “high IQ society”) and previously worked for Sea Shepherd Conservation Society in a variety of roles, including Executive Director, Director of Campaigns, and Director of Legal Affairs. Kim is also the former Executive Director of the One World One Ocean Foundation and the proud mother of a healthy, thriving son who has been vegan since conception. Currently serving as Executive Director of Big Life Foundation, which protects wildlife and wild lands in Eastern Africa, Kim remains deeply committed to the defense of animals worldwide.
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One Response to “Lick-Your-Bowl-Clean Soup,” aka Summer Squash Soup with Tofu Croutons

  1. Mike & Gloria McCoy says:

    Yummy! A real winner.

    Sent from Mike & Gloria’s iPad.

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