Gluten Free Summer Squash Soup

Total Time: 40 minutes
Yield: 6 servings
Gluten Free
Wheat Free
Lactose Free
Casein Free
Egg Free

This gluten free summer squash soup is a great option for all those extra zucchini that your neighbors are giving you. I use one zucchini and one yellow squash, and I serve it with a salad.


  • 8 ounces firm tofu, drained and cut into 1/2-inch pieces
  • pinch salt
  • 1 tablespoon Thai red curry paste
  • 3 tablespoons extra virgin olive oil, plus a little for cooking tofu
  • 1 small onion, chopped
  • 2 medium summer squash (yellow squash or zucchini, about 1 1/2 pounds), cut into 1/4-inch slices
  • 1 large potato (about 3/4 pound), diced
  • 4 cloves garlic, chopped
  • 2 cups water
  • 1 14-ounce can low-fat coconut milk


  1. Season the tofu with a pinch of salt, toss with a little olive oil, and cook in a large skillet over medium heat for 5 minutes. Toss gently for another 5 minutes, until browned. Set aside.
  2. Mash curry paste with olive oil. Heat in a large soup pot over medium heat about 1 minute.
  3. Stir in onion and cook for another 2 minutes.
  4. Stir in squash and potatoes and cook until the squash is tender.
  5. Stir in garlic, water, and coconut milk. Bring to a boil, then reduce heat to a simmer for 15 to 20 minutes, stirring occasionally.
  6. Serve soup in bowls topped with the tofu cubes.
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Information contained on this website should not be construed as as medical advice. This site is designed to be of assistance in planning diets for people like me, who suffer from gluten intolerance and wheat allergies. You should always seek help from a medical professional to determine your level of gluten sensitivity and what steps you need to take to keep yourself healthy.

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