Sunday, January 18, 2015

Every December my best friends and I make a shared spreadsheet of goals for the new year. We try to update it as the months pass and we’re able to check things off the list (or in some cases, not). Some goals get transferred from year to year without being completed, some we have the satisfaction of knowing we did it(!) Last year was a tough one for me – there were lots of transitions in my career and feeling a bit like I wasn’t getting anything done that I’d laid out for myself. When I decided to start working for myself at the end of 2014, my biggest promise to myself was that I would start taking better care of myself and prioritize the things that help me do that. Many of those things go hand in hand. Cooking makes me feel good, creative projects make me feel great, and eating healthy is key. When I can do all three things at once, it’s the best!

I’ve been working on a inspiration photoshoot with some talented local ladies Michelle Bablo and Katie Osgood, and when Michelle and I decided to have a brainstorming session, I took the opportunity to do my take on this Thai Curried Butternut Squash Soup from Cookie & Kate. The soup is rich and spicy with a nice balance from the fresh lime juice. Serve it with some toasted bread for dipping.

Vegan Curried Butternut Squash Soup The Bored Vegetarian


– 2 Tbsp Coconut Oil
– 2 lbs of Butternut Squash, peeled and cut into 1 inch pieces
– 1 medium Yellow Onion, chopped
– 4 cloves Garlic, minced
– 3 Tbsp Thai Red Curry paste
– 2 tsp ground Coriander
– 1 tsp ground Cumin
– 1 Tbsp fresh Lime juice
– 1/2 tsp fresh ginger (preferably micro-planed)
– 4 cups Vegetable Stock
– 1/2 cup Coconut Milk
– Unsalted roasted Peanuts, chopped well for garnish
– Cilantro for garnish
– Salt to taste


In a large pot, heat coconut oil over medium heat and add onion. Saute for a few minutes before adding the garlic. Once the onions are translucent, add in the squash, red curry, ginger cumin and coriander. Season with a pinch of salt. Combine ingredients together and cook over low/medium for about 10 minutes. Add the vegetable stock and bring to a boil. Turn down the heat to a simmer for approx. 20 mins or until squash is soft. Remove from heat and allow to cool slightly. Using a hand blender, blend soup until smooth. Add coconut milk and lime juice and blend until ingredients are well combined. Serve hot with cilantro and crushed peanuts as garnish.

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