Butternut Squash Coconut Cream Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
Rich butternut squash with sliced mushrooms and lightly fried tofu in a creamy coconut soup topped with shredded fresh basil leaves and crushed red pepper. Slightly spicy and creamy, this butternut squash coconut cream soup is perfect for the fall and comforting in the winter.
  • 1 pound tofu, cut into cubes
  • 2 tablespoons vegetable oil
  • 4 cups vegetable broth (or water)
  • ½ medium sized butternut squash, skin peeled and sliced thinly
  • 2 cups mushrooms, sliced
  • 2 cups coconut cream
  • 1 teaspoon granulated sugar
  • ¼ teaspoon paprika
  • ½ teaspoon salt, more to taste
  • ¼ cup basil leaves, sliced
  • 1 teaspoon crushed red pepper (optional)
  1. Add the vegetable oil into a medium sized skillet over medium heat. Carefully add the cubed tofu into the skillet. Stir the tofu to cook it evenly until they become golden brown on all surfaces, about 5-10 minutes. Once the tofu turns golden brown, remove them from heat and set aside for now.
  2. Pour vegetable broth (or water) into a medium to large sized pot over medium to high heat. Add the butternut squash and sliced mushrooms. Cook them until they have softened, about 10 minutes. Then stir in the coconut cream, granulated sugar, paprika, and salt. Lastly, add the lightly fried tofu. Stir the ingredients to evenly incorporate them. Allow them to simmer for about 5 minutes.
  3. Remove the soup from heat.
  4. Serve the soup garnished with basil and crushed red peppers.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2014/11/20/butternut-squash-coconut-cream-soup/