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From a leftover Butternut Squash Soup to a delicious Curry Dinner

Curried Butternut Squash with Tofu
Do you have leftover butternut squash soup in your refrigerator? Well, I often have leftover or frozen batch of butternut squash soup in my refrigerator during Autumn season. Even though my family loves squash soup, sometimes no one is ready to eat leftover or reheated soup. On those picky days, in my home, I often make this quick curry and all of a sudden, leftover soup is once again welcomed and even bowls are finger licked to eat it.

Curry powder complements creamy and tangy rich sauces and we have tradition of making rich and delicious butternut squash soup every fall which works perfect as rich curry base. In-fact, sometimes, I buy squash soup from store to have curried squash and tofu dinner with side steamed rice. Yummy!!

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Curried Butternut Squash with Tofu

Curried Butternut Squash with Tofu
Total Time Prep Time Cook Time Difficulty Easy Yields 2 Servings Serves 2


  • 2 Cup Butternut Squash  (Butternut Squash Soup - leftover homemade or store bought soup )
  • 1 tsp Curry Powder  
  • 1/2 lbs Tofu  (Firm Tofu, water drained and diced into bite size pieces)
  • 1/2 tsp Cayenne Pepper  
  • 1 tbsp Lemon  (Lemon Juice)
  • 1 tbsp Canola Oil  
  • 1/2 Cup Red Onion  (fine chopped)
  • 1/2 tbsp Ginger  (ginger root fine chopped)
  • 1/2 tsp Salt  


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  • Step for Recipe - Curried Butternut Squash with Tofu
    1. Heat oil in a pan, add diced onion and saute till translucent.
    Step for Recipe - Curried Butternut Squash with Tofu
    2. Add curry powder, cayenne pepper and salt and fry for 2 minutes.
  • Step for Recipe - Curried Butternut Squash with Tofu
    3. Add butternut squash soup, lemon juice and continue cooking for 3-4 minutes till everything is heated through and leaves side of pan.
    Step for Recipe - Curried Butternut Squash with Tofu
    4. Add 1/2 cup of water, bring to boil and then add diced tofu and simmer for 4-5 minutes.
  • Step for Recipe - Curried Butternut Squash with Tofu
    5. Garnish with some chopped scallions or cilantro and serve hot with side of rice or warm crusty bread.

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