Thai Butternut Squash Soup

Recipes are back. This one has been enjoyed by one and all over the last couple of years c/o Moosewood. This version has a few of my own modifications. If you don't like it, type up your own goddamn recipes.

Contents:
1 cup coconut milk
½ teaspoon Thai red curry paste
½ tsp salt
2 cups veggie brother (best without salt)
2 12-oz packages of frozen cooked winter squash or about 1 large whole winter squash
1 lime
2 cups fresh baby spinach
Sugar, to taste
Chopped cilantro

Pan-fried tofu:
8oz (½ cake) firm tofu
1 tbsp soy sauce
½ tsp Thai red curry paste
1 tsp vegetable oil

If you’re using fresh squash, bake whole in oven for 1.5 hours or until poked easily with a fork. In the microwave, cut lengthwise, lay skin side up in ½ inch of water and cook for five minutes. Turn and cook for another 5 minutes or until tender. Seed, peel, and chop squash. In a soup pot, whisk together the coconut milk, curry paste, salt, and broth. Add squash, cover, and bring to a simmer. Cook, covered, 10-15 minutes.

Meanwhile, prepare pan-fried tofu. Cut the tofu into small cubes and toss with soy sauce and the curry paste. Heat the oil in a small skillet on medium-high heat. Add the tofu and cook, stirring occasionally, for about 5 minutes. Set aside.

Lightly grate the lime peel and juice the lime. Add zest and lime juice to taste. Stir in spinach and tofu and cook until spinach wilts. Add sugar and salt to taste. Garnish with cilantro.