Curried Summer Squash Soup With Yuba and Cilantro
Updated November 16, 2022
Dwight Eschliman for The New York Times. Food Stylist: Daniel Patterson.
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 tablespoon vegetable oil
1 medium yellow onion, sliced
1 teaspoon minced fresh ginger
1 teaspoon minced lemongrass
Salt
1 teaspoon curry powder
2 pounds (about 5 medium) summer squash, thinly sliced
1 cup coconut milk
1 sheet yuba, cut into pieces about ¼ inch by ½ inch
¼ cup chopped cilantro leaves
Nutritional analysis per serving (4 to 6 servings)
8 grams carbs; 128 calories; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams saturated fat; 11 grams fat; 2 grams fiber; 491 milligrams sodium; 3 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In 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.
- Step 2
Add 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.
- Step 3
Pass 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.
Private Notes
Comments
I set out to make the soup easy to freeze/thaw and made the following adjustments which worked well: Increased to 1T curry powder and toasted/fried it to bloom it Added 5T nutritional yeast to the soup instead of yuba at the end Added 1/3 cup cilantro stems and leaves to a batch of the soup going into the blender Adjusted seasoning at end with salt and: 2 tsp white balsamic vinegar 1/4 tsp white pepper 1/2 tsp sugar
What would be a good substitute for the yuba/tofu to accommodate a soy allergy?
I increased curry to 1T. I only blended half the vegetables and left half unblended. Once ready, I added tofu in small cubes and small chunks of white fish to cook delicately in the curry before serving.
Once cooked, can this be frozen successfully?
I don’t know what in what world a fresh yuba sheet is common enough to be a standardized size, but I haven’t been living in it. Yuba, to me (and to my mom who cooked it every Lunar New Year), comes as dried sticks of various sizes that shatter when broken. I can read between the lines to rehydrate it, but a note about quantity would be helpful.
We’re getting lots of squash in our CSA basket. Never a fan of yellow squash, I tried the curried squash soup. I didn’t have any yuba(?), so I used about a tbl of nutritional yeast. I added a sm peeled potato to the broth after I removed the veg to put through my food mill. After the potato was tender I added it to the veg in the food mill. All came out smoothly and thickened the soup nicely. I used lemon zest to snap it up as I didn’t have and didn’t want to buy lemon grass. The soup is absolutely fab! Thank you NYT and Daniel Patterson. P.S. I used a tablespoon of curry. 😋