Join KindChef Deb Lang to make a Butternut Squash and Green Curry Soup (based on this recipe from NY Times.) After completing your soup, freeze and label it for donation, then drop off at one of our participating food assistance providers, with a person or family that is in your heart, or anyplace that you prefer, when convenient. Finally, report on where you shared your KindSoup and spread the word: Post a picture or two of you and your soups on social media with #DoKindWorks and tag us @DoKindWorks.
Butternut Squash and Green Curry Soup
Ingredients
For the Soup:
- ⅓ cup coconut oil or neutral-tasting oil
- 6 medium shallots, diced
- 1 (4-inch) piece of fresh ginger, peeled and thinly sliced
- 2 lemongrass stalks, cut into 3-inch pieces
- Kosher salt
- 2 large butternut squashes (about 8 pounds), peeled, seeded and cut into about ¾-inch cubes
- 4 (13½-ounce) cans coconut milk
- ½ cup Thai green curry paste, and more to taste at the end
- 6 tablespoons fish sauce (can substitute Braggs Liquid Amino or homemade vegetarian “fish sauce,” recipe below*)
- 8 cups water or vegetable stock
For the Garnish:
- 1½ cup raw peanuts
- ¾ cup unsweetened raw coconut flakes
- 4 Tablespoons fish sauce
- 14 small dried red chiles, such as Japones or chiles de árbol, thinly sliced
- 2 Tablespoon neutral-tasting or melted coconut oil
- 2 Tablespoons minced lemongrass
- 2 teaspoon sugar
- 20 lime leaves, thinly sliced (optional)
- Large handful of Thai or Italian basil leaves (or even mint if you have that!)
- 5 limes, quartered
Instructions
- Heat soup pot over medium-high heat. When oil shimmers, add shallots, ginger, lemongrass and 2 generous pinches of salt. Reduce heat to low. Cook, stirring occasionally, until shallots are tender and just starting to brown, about 20 minutes.
- Add squash, coconut milk, curry paste, fish sauce and water or stock. Increase heat to high. When liquid comes to a boil, reduce to a simmer and cook the soup covered until squash is tender, about 30 minutes.
- Make garnish while soup cooks: In a medium mixing bowl, toss together peanuts, coconut flakes, fish sauce, chiles, oil, the minced lemongrass, the sugar and the lime leaves, if using.
- Spread mixture out onto a baking sheet in a single layer. Bake for 18 to 20 minutes, stirring every 3 minutes after the first 10 minutes. Remove from oven when coconut is deep golden brown, and pour mixture immediately into a bowl to prevent overcooking. Stir to combine, and set aside.
- Remove soup from heat. Remove lemongrass stalks from pot. Use a hand blender to purée soup. Alternatively, transfer soup in batches to a blender or food processor and purée. Taste and adjust for salt and curry paste. Add water or stock to thin soup to the desired consistency.
- Thinly slice the basil leaves and arrange on a small plate or platter, along with lime wedges and peanut mixture. Serve soup hot with garnishes.
* Optional: Make your own vegetarian fish sauce:
- 9 square inches dried kombu seaweed
- 1½ cups water
- 1½ to 2 tablespoons powdered mushrooms
- ½ teaspoon fine sea salt
- ½ teaspoon regular soy sauce
- Tear the seaweed into small pieces and soak overnight in the water. The next day, add the mushrooms, salt, and soy sauce. Stir, then let sit for 2 to 3 hours. Filter through paper coffee filter. Taste and add extra salt or soy sauce for flavor. If you add more mushroom powder, re-filter it.
Health and Safety Information
In order to protect the the quality of our KindSoup program, we ask that volunteers conscientiously observe the following guidelines:
- Start with clean hands and wash again frequently as needed throughout the cooking process.
- Start with clean kitchen surfaces and utensils (antibacterial wipes do a great job).
- Keep longer hair tied back.
- Follow other common sense procedures, such as never returning a tasting spoon to the pot!
Thank you for maintaining a high cleanliness standard for our KindSoup donations!
How to Donate Your KindSoup
Seal containers with a tight lid and freeze. Label each container with: date prepared, your first name and last initial, “Butternut Squash and Green Curry Soup,” and “vegetarian.” When convenient, drop containers of frozen soup off at one of the following participating food assistance providers, with a person or family that is in your heart, or a place that you prefer.
- 5171 Manning Place NW (in the Palisades neighborhood in DC). NOTE: Soups dropped here must be vegetarian or Halal only, please.
- Here2Help @ Bethesda Presbyterian Church, 7611 Clarendon Road, Bethesda. (Go down driveway next to brick house just before the church on Clarendon and look for coolers labeled for soup donations). Drop off Sundays, 9:30 am-12 noon.
- Homes Not Borders 3610 East St., Landover. Drop off daily 10 am-2 pm. NOTE: Soups dropped here must be vegetarian or Halal only, as they will be shared with newly arriving refugee families in the area.
- Rainbow Community Development Center 12120 Tech Road, Silver Spring (this takes you to the rear parking lot and loading dock – there is usually a large RAINBOW truck parked here): Drop-off Monday-Friday 10am-1pm – BUT FIRST text or call Anna at 240-852-4184 or 301-852-4184 to confirm that someone will be there and tell her you are dropping off KindSoup.
- Upcounty Consolidation Hub 12900 Middlebrook Rd., Germantown (supporting 1,000 families with food and other supports). Drop off Tuesdays, Thursdays, or Fridays 9-11 am.
- Embry Rucker Shelter 11975 Bowman Towne Drive, Reston, 703-437-1975. Leave donations on the table around the back. Drop off anytime!
- NYC Community Fridges located throughout New York City.
- Bread and Roses 58 Newbury St., Lawrence, Mass., 978-681-8768. Drop off Mondays-Thursdays, 10 am-4 pm.
- The Bristol Lodge 27 Lexington St., Waltham, Mass., 781-893-0108. Drop off Mondays-Fridays, 9am-6pm.
- Community Refrigerators located in Los Angeles
See you in the KindSoup kitchen!
Learn more about this KindWorks program
