Veggicurious Cooking in and eating out, vegetarian, in Philadelphia and beyond. Trying to keep it local, fresh, community oriented, and curious.

I don’t really follow recipes: I mostly just look at a few, or none, and cook with what I have. I’ve been amazed at my ability, even enjoyment in following the recipes in Simply Natural Everyday, but for this summer squash soup recipe, I made a few substitutions, as is my thrifty/curious cooking way. While I kept the yellow squash, zucchini, Thai red curry paste and coconut milk, I left out the tofu “croutons” and added mushrooms instead, used lite coconut milk instead of regular (blasphemy!), almost doubled the curry paste, and threw in some extra garlic. A perfectly suitable solution to all those summer squashes, especially if you have air conditioning, a cool evening, or a kitchen table directly under a ceiling fan (like me).