Udon and coconut tofu

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Peel and deseed the squash. If you would like some ideas for what to do with the skin and seeds, check out the other squash recipes on site.

Step 2

Cut the squash into 1cm cubes. Mince the garlic. Wash and grate the ginger, you don't need to peel it.

Step 3

Heat a large pot over medium heat. Once hot, add oil, onions, ginger and garlic. Sauté for 2 minutes, stirring frequently. Add the butternut squash and season with salt, pepper, and curry powder. Stir to coat well. Then cover and cook for 4 minutes, stirring occasionally. Add coconut milk, peanut butter, 500ml of water and the stock cubes. Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes or until butternut squash is fork tender.

Step 4

While the soup is simmering, cook the tofu. Drain the tofu and pat it dry. Cut it into 2cm cubes. Heat a drizzle of oil in a large skillet over medium-high heat. Once hot, add the tofu and fry for 3-4 mins until it starts to brown. Add the soy sauce, sesame seeds and coconut, if using. Fry for another minute and remove from the heat.

Step 5

Use an immersion blender, or transfer soup to a blender, and purée on high until creamy and smooth. If using a blender, return soup back to pot. Taste and adjust seasonings, adding more curry powder, salt, or sweetener as needed. Continue cooking for a few more minutes over medium heat.

Step 6

Cook your udon noodles according to package instructions.

Step 7

To serve, pour the soup into a large bowl, add the noodles and top with the tofu. Scatter some more sesame seeds, coconut coconut and fresh chilli and coriander.