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Thai Tofu, Butternut Squash, and Eggplant Soup

Joanne Eats Well With Others
  • minutes
  • Serves 4 to 6

INGREDIENTS

1

Butternut squash, medium

1

Eggplant

1 tsp

Ginger

1

Jalapeno

4

Scallions

14 oz

Tofu, extra firm

1 15 ounce can

Coconut milk

4 oz

Thai red curry paste

4 cups

Vegetable broth

2 tsp

Soy sauce

1

Salt and black pepper

2 tbsp

Olive oil