Red Curry Squash Soup with Tofu Croutons

I found this recipe in the January 2017 edition of Real Simple and MAN was it good!  I would change a few things for my family's taste but otherwise it was really amazing.  I wouldn't use the tofu again but for those who would want it, freshly made lightly crisped croutons would be really good as would toasted pumpkin seeds.  The soup has a very light kick and I didn't bother with the peppers because I figured we wouldn't love the extra spicy peppers (well, Robby would but not the rest of us) and I ended up adding about a teaspoon of sugar because the squash I got wasn't all that sweet.  This will absolutely make it on the menu again!  Sorry the picture isn't pretty - I forgot to take a picture of it in a bowl and instead had to get a picture of it in the leftover container as I put it in the fridge.  :)

RED CURRY SQUASH SOUP WITH TOFU CROUTONS

1 medium butternut squash, diced (about 4 cups)
4 Tbsp. red curry paste
3 cups vegetable stock
1 cup coconut milk
8 oz. extra firm tofu
1/2 tsp. kosher salt, plus more to taste
2 Tbsp. vegetable oil
1 head baby bok choy, thinly sliced
1 Fresno chili, thinly sliced
1 Tbsp. fresh lime juice (from 1 lime)

1.  Combine the squash, curry paste, and vegetable stock in a large saucepan over high heat.  Bring to a boil; reduce to a simmer and cook, stirring occasionally, until the squash is tender, 12-15 minutes.  Remove from heat and let cool 10 minutes.  Transfer to a blender, add the coconut milk, and process until smooth.  Season to taste with salt and pepper and set aside.

2.  Meanwhile, press the tofu with paper towels until very dry.  Cut into 1" cubes and season with 1/2 tsp. salt.  Heat the oil in a nonstick skillet over medium high heat.  Add the tofu and cook until golden brown, 3-4 minutes per side.  Drain on paper towels.

3.  Toss the bok choy, chile and lime juice in a medium bowl; season with salt.  Reheat soup if necessary and serve topped with the tofu and book choy mixture.