Red Curry Squash Soup With Tofu Croutons

This smooth vegetarian soup is anything but a boring squash puree. Red curry paste, coconut milk, and fresno chile make for a sweet, spicy, and complex combination. The tofu “croutons” create an impressive, extra-special presentation. Opt for extra-firm tofu and make sure to dry it really well before cooking it in a hot skillet: removing the extra moisture ensures that it gets golden brown and crispy, just like a crouton should be. For added heartiness, you could serve the soup with white rice (or, try mixing it in). The soup can be made ahead, frozen in resealable plastic bags, and thawed in the refrigerator overnight or reheated gently over medium heat.

Source: Red Curry Squash Soup With Tofu Croutons

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