Join KindChef Alexa to make a Roasted Butternut Squash Soup (based on this recipe from Dr. Vegan.) 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.
Roasted Butternut Squash Soup
Ingredients
- 3 small to medium-sized Butternut Squash
- 21 fl oz Coconut Milk
- 3-6 Red Onions
- 6 Carrots
- 3-6 Bell Peppers
- 3-6 heads of Garlic
- 6 Tomatoes or 3 cups of Cherry Tomatoes
- 4.5 cups Vegetable Broth
- 3 tsp Fresh Ginger optional; grated
- Olive Oil enough to drizzle over vegetables
- Fresh Cilantro for garnish
Seasoning:
- 3 tsp Black Pepper
- 3 tsp Ground Cumin
- 3 tsp Paprika
- 3 tsp Dried Thyme
- 3 tsp Dried Rosemary
- 3 tsp Chili Oil
Instructions
- Preheat the Oven: Set your oven to 390°F (200°C).
- Prepare the Vegetables: You can either peel and chop the butternut squash, or, like I do in the video, simply cut the squash in half for roasting. Note: Halving the squash will require a longer roasting time, while chopping the vegetables smaller will speed up the cooking process.
- Season the Vegetables: Add the seasonings (pepper, cumin, paprika, thyme, rosemary, and chili flakes) to the vegetables. Drizzle with olive oil and toss to coat evenly. If halving the squash, drizzle olive oil on the exposed flesh. Cover the dish with aluminum foil.
- Roasting: Roast for about 1 1/2 hours, or until the vegetables are golden and soft inside. If you’ve chopped the vegetables smaller, the roasting time can be reduced. If you’ve halved the butternut squash, expect a longer roasting time. For the last 10 minutes, remove the aluminum foil to allow the vegetables to caramelize slightly.
- Blending: Once roasted, scoop out the flesh of the butternut squash (if halved) and transfer all the vegetables to a blender. Add the vegetable broth and ginger (if using), and blend until smooth and creamy.
- Cooking the Soup: Pour the blended mixture into a pot and place it on medium heat. Stir in the coconut milk and cook for about 2 minutes, allowing everything to warm through.
- Final Touch: Adjust the seasonings to your taste. Garnish with fresh cilantro, a drizzle of coconut milk, and a pinch of chili flakes or some chili oil if desired.
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, “Roasted Butternut Squash Soup” and common allergens (such as nuts, eggs, wheat, dairy, vegan or vegetarian as appropriate) – which we will discuss on the call. 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.
- 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.
- Goods for Good 5830 Nebraska Ave NW, Washington, DC 20015: Drop-off Monday-Friday 10am-4pm.
- Embry Rucker Shelter 11975 Bowman Towne Drive, Reston, 703-437-1975. (Leave donations on the table around the back): Drop off anytime!
- Cordell Place 4715 Cordell Ave, Bethesda, MD, 240-316-5994. (Please knock on the main door and let staff know you are a KindWorks volunteer delivering soup, casserole, and/or banana bread. If no staff member is available, call 240-316-5994 for assistance. Street parking is available; if parking is limited, call ahead to arrange a curbside handoff with a staff member): Drop off anytime—the center is staffed 24/7.
InterFaith Works Shared Supportive Housing
Drop-offs: Monday–Friday, 9 AM–5 PM. For drop-offs outside these hours, please call the location directly.
- Lon’s House 109 Fleet Street, Gaithersburg, MD 20850: Ideal for 5–10 quart donations. Call 240-328-6017 for assistance or ring the doorbell at the front door.
- Priscilla’s House 20201 Watkins Mill, Gaithersburg, MD 20886: Ideal for 5–10 quart donations. Call 301-515-82440 for assistance or ring the doorbell at the front door.
- Becky’s House 13023 Parkland Drive, Rockville, MD 20850: Ideal for 5–10 quart donations. Call 301-933-2477 for assistance or ring the doorbell at the front door.
- New Leaf Shelter 5320 Marinelli Rd, Rockville, MD 20852: Ideal for 10–20 quart donations. NO MUSHROOMS due to anaphylaxis risk. Label containers with contents, date, and ingredients if possible. Call 301-603-2322 or use the side entrance for drop-off.
- Interfaith Works Women’s Center 2 Taft Ct, Suite 100, Rockville, MD 20850: Ideal for 20+ quart donations. Call 301-770-2413 ext. 0 or bring donations into the lobby; a cart is available at the front entrance.
Here are some options for donating outside the DC area:
- 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
