Summer Squash Soup with Thai Red Curry and Tofu Croutons

This soup has fast become one of my favorites. Not surprisingly it comes from Heidi Swanson's cookbook Super Natural Every Day.  My friend Charlotta  (see Swedish Chokladbollar) made it during one of our play date/lunches and it hit the spot.
I've made this soup three times, making a few adaptations along the way. I've used yellow squash from my CSA and red Thai curry paste.  You can also use zucchini with green Thai curry paste (using green curry with zucchini produces a more aesthetically pleasing color that using red). I've also pureed the soup and doubled the curry paste. I like a little punch so I think using anything less than 2 tablespoons wouldn't give enough heat. I cubed the tofu and seasoned it with sea salt and a little bit of olive oil. Then I lightly pan fried it until each side was slightly browned. It's a great soup and a wonderful way to use some of those summer squashes we got in our CSA share. Enjoy!

SUMMER SQUASH SOUP with Thai Red Curry and Tofu Croutons (Courtesy of Heidi Swanson's Super Natural Every Day)
Serves 6
8 oz. Extra Firm Tofu cut into 1/2 inch cubes
Fine grain sea salt
2 Tablespoons Thai Red Curry Paste (original recipe has 1 Tablespoon)
3 Tablespoons olive oil, plus more for tofu croutons
3 large shallots, chopped
1.5 pounds yellow squash (about 3-4 depending on size) cut half then cut into 3/4" chunks (I wasn't too precise since I decided to make this soup smooth by pureeing it.)
12 oz potatoes, unpeeled and diced into cubes (3-4 medium size potatoes)
3 cloves garlic, chopped (original recipe had 4 cloves)
2 cups lightly flavored vegetable broth
1 14oz can coconut milk (I've used regular and light)
Directions
1. Season the tofu with a pinch of salt, toss with a small amount of oil, and cook in a large skillet over medium-high heat for about 5-8 minutes (tossing gently once or twice),  until browned on both sides.  Set aside.
2. Mash the curry paste into the oil until the paste is well incorporated.  Heat the paste in a large heavy pot until fragrant, about 1 minute. Stir in the shallots and a dash of salt and sauté until the shallots are tender, another couple of minutes.
3. Stir in the squash and potatoes and cook until squash begins to get tender, a few minutes. Stir in the garlic, then add the broth & coconut milk. Bring just to a boil, then lower heat to a gentle simmer, stirring occasionally, until the potatoes are tender, about 15 minutes.
4. Taste and adjust salt or curry paste if needed.  Serve each bowl topped with tofu croutons and some loosely chopped fresh basil.