Curried Summer Squash Soup With Yuba and Cilantro

• 1 tablespoon vegetable oil
• 1 medium yellow onion, sliced
• 1 teaspoon minced fresh ginger
• 1 teaspoon minced lemongrass
• Salt
• 1 teaspoon curry powder
• 2 pounds (about 5 medium) summer squash, thinly sliced
• 1 cup coconut milk
• 1 sheet yuba, cut into pieces about 1/4 inch by 1/2 inch
• 1/4 cup chopped cilantro leaves

1. In a large saucepan, combine the oil, onion, ginger, lemongrass and a pinch of salt.
2. Place over medium-low heat and saute until the onion is tender.
3. Add the curry powder and stir for 2 minutes.
4. Add the squash, coconut milk and 3 cups of water.
5. Season with salt.
6. Cover and simmer until the squash is tender.
7. Allow the soup to cool until no longer steaming.
8. Working in batches, puree in a blender until smooth.
9. Pass the soup through a fine-meshed strainer set over the saucepan and return to medium-low heat.
10. Add the yuba and bring to a simmer.
11. Remove from heat, stir in the cilantro and adjust salt to taste.

vegetable oil, yellow onion, fresh ginger, lemongrass, salt, curry powder, summer, coconut milk, yuba, cilantro

Taken from cooking.nytimes.com/recipes/8295 (may not work)