Heidi Swanson's Summer Squash Soup

• Vegan
• Gluten free

• Produce

  • 3 cut into 4-inch chunks 1 1/2 pounds yellow summer squash or zucchini, yellow
  • 4 cloves Garlic
  • 12 oz Potatoes
  • 3 Shallots, large

• Refrigerated

  • 8 oz Tofu, extra firm

• Canned Goods

  • 1 (14-ounce can Coconut milk
  • 1 tbsp Thai curry paste, red

• Oils & Vinegars

  • 3 tbsp Coconut oil or extra-virgin olive oil, extra-virgin

• Liquids

  • 2 cups Vegetable broth or water, lightly flavored

Found on thekitchn.com

Ingredients

• 8 ounces extra-firm tofu, cut into 1/2-inch cubes
• 1 tablespoon red Thai curry paste, plus more if needed
• 3 tablespoons extra-virgin coconut oil or extra-virgin olive oil, plus more for the tofu croutons
• 3 large shallots, chopped
• 1 1/2 pounds yellow summer squash or zucchini, cut into 3/4-inch chunks
• 12 ounces potatoes, unpeeled, cut into tiny cubes
• 4 cloves garlic, chopped
• 2 cups lightly flavored vegetable broth or water
• 1 (14-ounce) can coconut milk