Curried Summer Squash Soup With Yuba and Cilantro

1. 1

   In a large saucepan, combine the oil, onion, ginger, lemongrass and a pinch of salt.

2. 2

   Place over medium-low heat and saute until the onion is tender.

3. 3

   Add the curry powder and stir for 2 minutes.

4. 4

   Add the squash, coconut milk and 3 cups of water.

5. 5

   Season with salt.

6. 6

   Cover and simmer until the squash is tender.

7. 7

   Allow the soup to cool until no longer steaming.

8. 8

   Working in batches, puree in a blender until smooth.

9. 9

   Pass the soup through a fine-meshed strainer set over the saucepan and return to medium-low heat.

10. 10

    Add the yuba and bring to a simmer.

11. 11

    Remove from heat, stir in the cilantro and adjust salt to taste.

* Per serving · 4 servings · Values may vary.

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