Thai Tofu, Butternut Squash, and Eggplant Soup
Spicy Thai curry and sweet winter squash pair together perfectly in this Thai tofu, butternut squash, and eggplant soup that will warm your belly from the inside out.
Yield: 4-6 servings
  • 2 tbsp olive oil
  • 14 oz extra firm tofu, pressed and cut into 1-inch cubes
  • salt and black pepper, to taste
  • 4 oz Thai red curry paste
  • 4 scallions, thinly sliced
  • 1 tsp minced ginger
  • 1 medium butternut squash, seeded, peeled and cut into 1-inch cubes
  • 1 eggplant, cut into 1-inch cubes
  • 1 (15 oz) can coconut milk
  • 4 cups vegetable broth
  • 2 tsp soy sauce, plus more to taste
  • 1 jalapeno, thinly sliced
  1. In a large pot over medium heat, heat the olive oil. Add in the tofu and a pinch of salt. Cook until starting to brown, stirring frequently, about 5-6 minutes. Add the Thai red curry paste, scallions, and ginger to the pot. Saute for 1-2 minutes, stirring frequently.
  2. Stir the butternut squash and eggplant into the pot. Add in the coconut milk and vegetable broth, scraping the bottom of the pot to release any brown bits. Bring to a boil and then lower the heat, simmering for 15-20 minutes or until squash and eggplant are cooked through. Stir in soy sauce. Season to taste with soy sauce, salt, and black pepper.
  3. Serve garnished with jalapeno slices.
An Eats Well With Others Original
Nutrition Information
Serving size: 1 bowl
Recipe by Joanne Eats Well With Others at