Acorn Squash Red Curry Soup (V/GF/DF), serves 6

1 acorn squash, halved

2 carrots, peeled and rough chopped

1 small onion, sliced

1 small apple, rough chopped

1 can full-fat coconut milk

2 Tblsp tamari

2 Tblsp Red Boat fish sauce

½ Tblsp honey

1 ½ limes, juiced

16 oz block firm tofu

Avocado oil, for drizzling 

8 oz thin rice noodles

Fresh basil, for garnish

Spiva Cooking Red Curry Seasoning

1. Preheat the oven
2.  to 425 degrees F.
3. Drizzle the acorn squash halves with oil and season with some salt and Red Curry Seasoning and place flesh side down on a sheet tray. Drizzle the onion, apple, and carrots with oil as well and season and place on the same sheet tray. 
4. Roast the vegetables in the oven until soft enough to be pureed. 
5. Dice up the tofu into bite-sized cubes. Press excess liquid out as much as possible with a kitchen towel and set aside.
6. Bring a medium pot of water to a boil and cook the thin rice noodles slightly less than the package instructions state. Drain and rinse under cold water to cool them quickly.
7. Remove the cooked vegetables from the oven and let them cool for five minutes.
8. Combine the coconut milk, tamari, fish sauce, honey, and lime juice in a blender. Add the warm vegetables and ¼ of the tofu into the blender and puree until completely smooth. Adjust seasoning as necessary and thin with a little water if desired.
9. Pour into a saucepan to keep warm if desired, otherwise just reserve in the blender.
10. Heat a large skillet over medium high heat with the bottom covered with oil. Add the tofu cubes in a single layer and fry untouched until golden brown on one side, and then flip and continue to fry until all the surfaces are golden brown. 
11. Remove the fried tofu and let drain on a paper towel. Immediately season with salt to taste. 
12. Ladle some soup into a bowl and garnish with rice noodles, fried tofu, and basil leaves.