Have you jumped on the veganuary bandwagon? Whether you are going all-vegan this January or you follow a vegan diet already, or… just maybe you want to eat more healthy and hearty meals, this Spicy Thai Butternut Squash soup makes for a great meal.
When we attended the holiday menu preview of Horizon Catering and Inter Faith Food Shuttle last year, we got to taste some delicious creations put together by Chef Jim Hinger and his team, using fresh produce local to North Carolina.
Here are some photos from the event.
As people who spend a considerable amount of our day discussing, dreaming, and making food at home, we make conscious efforts to understand about food insecurity in the North Carolina region. Attending the event with Horizon Catering helped us gain insight into what they do and how catering with them supports the Inter-Faith food shuttle, a program that is designed to end hunger in the community.
One of the things that we tasted that night that bowled us over was the Spicy Thai Butternut Squash Soup. It was a crowd favorite and our trip to Thailand late last year only made us crave for more of it! As we get into the groove of 2020 and ease into five-day work weeks, we are always on the lookout for quick, easy, and healthy weeknight meals. Chef Jim Hinger was kind enough to share the recipe with us so we could share it with you all too!
The original recipe by Chef Jim serves 12 people but we trimmed it down to 4 servings.
Spicy Thai Butternut Squash Soup
Course: DinnerCuisine: ThaiDifficulty: Easy12
servings10
minutes45
minutesCreate this simple and easy Thai Butternut Squash Soup in 10 quick steps. Tastes best when served hot.
Ingredients
1 Butternut squash
3 tbls vegetable oil
3 onions diced
12 cloves chopped garlic
3 tbls vegan curry paste
3 tsp curry powder
1 tsp black pepper
3 liters vegetable stock
3/4th cup coconut milk
3 tsp soy sauce
3 tsp maple syrup
Directions
- Pre-heat oven to 400°F.
- Cut squash in half and place face down on a pan. Bake it for 25-30 mins until tender.
- In the meantime, chop onions and garlic.
- When there is 4 mins left on the oven times, heat a pot to medium heat, and add oil.
- Add diced onions and sauté for 3-4 minutes. Reduce heat and add garlic.
- Remove the seeds from the squash, scoop out the pulp and add it to the pot.
- Mix everything together, and add curry paste, curry powder, black pepper, vegetable broth, coconut milk, soy sauce, maple syrup. Bring it to a boil.
- Reduce the heat and let simmer for 15 minutes.
- Transfer to a food processor or use an immersion blender to blend until smooth.
- Garnish with cracked black pepper and drizzle some coconut milk on top. Enjoy while it is still hot!
OUR TIPS
- Add salt after tasting the recipe since the curry paste, vegetable broth, and soy sauce already have some salt in them.
- To make the recipe gluten-free, use Tamari in place of soy sauce.
- You can substitute the squash with pumpkin, maple syrup with agave, and vegetable broth with vegetable stock.
- You can add fresh microgreens as toppings for added crunch.
Special thanks to our friend Kristen from Tabletop Media Group for connecting us with Horizon Catering and Chef Jim.
