Curried Summer Squash Soup With Yuba and Cilantro

5.0(118)

by Daniel Patterson·published 2006-08-06

IndianProject, Appetizer, Side Dish

Servings

(4–6)

Total time

30 min

Calories / serving

128 kcal

Ingredients (10)

serves

Instructions (3 steps)

01In a large saucepan, combine the oil, onion, ginger, lemongrass and a pinch of salt. Place over medium-low heat and sauté until the onion is tender. Add the curry powder and stir for 2 minutes.
02Add the squash, coconut milk and 3 cups of water. Season with salt. Cover and simmer until the squash is tender. Allow the soup to cool until no longer steaming. Working in batches, purée in a blender until smooth.
03Pass the soup through a fine-meshed strainer set over the saucepan and return to medium-low heat. Add the yuba and bring to a simmer. Remove from heat, stir in the cilantro and adjust salt to taste.

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Rich recipe — supports nutrition-aware planning.