Instead of shaking the coconut milk can to emulsify the cream, reserve the rich "cream" floating to the top and blend with ginger and lime for a decadent swirl on each serving. Silken tofu adds instant body and protein to the soup for a more substantial main dish.

Adam Dolge
This Story Originally Appeared On


Credit: Caitlin Bensel

Recipe Summary test

15 mins
25 mins
Serves 4 (serving size: about 1 1/2 cups)


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large Dutch oven over medium-high. Add curry paste; cook 1 minute, stirring constantly. Add 1 teaspoon ginger and next 5 ingredients (through red pepper); cook 1 minute or until fragrant.

  • Remove 2 tablespoons coconut cream from surface of coconut milk in can; reserve. Place remaining coconut milk in a bowl, and whisk until emulsified. Add whisked coconut milk, stock, and squash to pan; bring to a boil. Reduce heat, and simmer 10 minutes or until slightly thickened.

  • Add 2 tablespoons lime juice, salt, and tofu to pan. Transfer squash mixture to a blender; blend until smooth.

  • Combine remaining 1 teaspoon ginger, reserved coconut cream, and remaining 1 tablespoon lime juice in a small bowl. Divide soup among 4 bowls; top evenly with coconut cream mixture, scallions, and basil.

Nutrition Facts

250 calories; fat 11g; saturated fat 5g; protein 9g; carbohydrates 33g; fiber 4g; sugars 12g; added sugar 1g; sodium 621mg.