Summer Squash Soup

Menu:
Summer Squash Soup || Super Natural Every Day

Serves 6

Ingredients:
8 oz. Extra Firm Tofu cut into 1/2 inch cubes
Fine grain sea salt
1 Tablespoons Thai Red Curry Paste
3 Tablespoons coconut oil, plus more for tofu croutons
3 large shallots
1.5 lbs. yellow squash & zucchini (about 3-4 depending on size) cut half then cut into 3/4" chunks
12 oz potatoes, unpeeled and diced into small cubes
4 cloves garlic, chopped
2 cups lightly flavored vegetable broth
1-14oz can coconut milk (I used light)
Basil (I didn't think of using this, but it would be great sprinkled on top before serving)

Directions:
1. Season the tofu with a pinch of salt, toss with a small amount of oil, and cook in a large skillet over medium-high heat for about 5-8 minutes (tossing gently once or twice), until browned on both sides. Set aside.

2. Mash the curry paste into the oil until the paste is well incorporated. Heat the paste in a large heavy pot until fragrant, about 1 minute. Stir in the shallots and a dash of salt and sauté until the shallots are tender, another couple of minutes.

3. Stir in the squash and potatoes and cook until squash begins to get tender, a few minutes. Stir in the garlic, then add the broth & coconut milk. Bring just to a boil, then lower heat to a gentle simmer, stirring occasionally, until the potatoes are tender, about 15 minutes.

4. Taste and adjust salt or curry paste if needed. Serve each bowl topped with tofu croutons and some loosely chopped fresh basil.