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:
LICK-YOUR-BOWL-CLEAN SUMMER SQUASH SOUP WITH TOFU CROUTONS
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
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!