Thai Squash Soup

Thai Squash Soup with Sriracha Tofu Croutons. Made with Soft Tofu and vegan!

1 pkg	Sunrise Soft Tofu , cubed
1	large butternut squash (about 6 cups) , cut into 1” cubes
2 tbsp	olive oil
1	large onion , diced
2	garlic cloves , minced
3 tbsp	ginger , grated
2 tbsp	red curry paste
1 tbsp	fish sauce
1 stalk	lemongrass , cut into 2” long pieces and smashed
1	lime (about 1 tbsp) , zested and juiced
400mL	coconut milk
900mL	Low sodium vegetable broth
½ cup	cilantro , chopped

1 pkg	Sunrise Extra Firm Tofu , cubed
1 tbsp	Sriracha hot sauce
½ cup	vegetable oil for frying

2	green onions , sliced
1 bunch	fresh cilantro , roughly chopped
2	Thai chilies (optional garnish)

Steam cubed squash until tender, about 10-15 minutes.
To make the tofu croutons heat oil in a large non-stick frying pan over medium-high heat. Add in the tofu and fry for 2 minutes browning all sides, about 10 minutes. Add the Sriracha sauce in the last few minutes of frying, lower heat if necessary so the sauce doesn’t burn. Remove tofu from pan and drain on paper towel, allow to cool.
In a large pot, sauté the onions over medium heat for 3 minutes until translucent. Add the garlic, ginger, red curry paste, fish sauce and sauté for 2 minutes.
Add the vegetable broth, stirring to scrap up any browned bits on the bottom of the pot. Add the lemongrass and steamed squash to the pot, bring to a boil, then simmer over low heat for 15 minutes.
Add the coconut milk and lime zest and juice and simmer another 5 minutes. Remove the lemongrass pieces. Add in the soft tofu.
Pour soup into a blender (or use an immersion blender) and purée until smooth.
Serve immediately, garnish with cilantro, green onion, and chilies if desired.
Refrigerate any leftovers, use within 5 days or freeze leftovers.