Curried Coconut and Squash Stew

This recipe is from The Gluten-Free Vegan by Susan O'Brien. I made this on a chilly night in Portland and fell in love with the stew. It has a great spicy kick, but is not too overwhelming. This would also be very nice served over rice in a curry style.

Ingredients
-2 tablespoons olive oil
-1 cup finely chopped red onion
-1 teaspoon diced fresh ginger
-1 large red bell pepper, seeded and copped
-1 pound extra firm silken tofu, cubed
-3 cloves garlic, chopped finely
-11/2 cups peeled, seeded and cubed butternut squash
-1 tablespoon seeded and finely chopped jalapeno
-2 teaspoons curry powder
-1 cup plain soy milk
-1 cup light coconut milk
-1 tablespoon fresh lime juice
-1/4 - 1/2 cup chopped fresh cilantro
-1/2 teaspoon coarse kosher salt
-fresh ground pepper

Directions
In a large stockpot, heat 1 tablespoon of the olive oil over medium-high heat. Add onion and saute until soft for about 4-6 minutes. Lower hear to medium and add the ginger, bell pepper, tofu, garlic, squash, and jalapeno. Continue to saute until the squash is fork tender, about 15 minutes. Add the curry powder, soy milk, and coconut milk, heat to a boil. Once boiling lower temperature to medium-low and cook for 10 minutes. Add the lime juice, cilantro, salt and pepper and serve.

I found this recipe flavorful enough that I did not add any salt or pepper, but this is totally up to you.

After adding first set of ingredients to stock-pot

The finished soup. Delicious.