INGREDIENTS

 4 cloves Garlic, minced

2’ piece Ginger, peeled and minced

½ Onion, chopped

2 medium Carrots, sliced into rounds

1 small Zucchini, sliced into bite-sized pieces

1 small Butternut Squash, peeled and cut into cubes

5 Shiitake Mushrooms, sliced

¼ head Green Cabbage,chopped

DIRECTIONS

Start by putting the butternut squash in a pot and covering it with water. Set to high and cover. 

Next, take a large soup pot at medium heat, and drizzle in a little high-heat, neutral cooking oil, like avocado oil. Toss in the garlic, ginger, and onion and sauté for 2-3 minutes. Add in the rest of the vegetables. Cook your vegetables for 2-3 minutes, stirring occasionally. 

This is a good time to start your rice. 

Check to see if your butternut squash is boiling, reduce to medium heat - keep an eye on it. 

Add your chicken stock and curry paste to the pot with all your veggies, and bring to a simmer, then set to low. (Note: If you were unable to find Panang Curry Paste, any red/green/yello curry paste or even dry curry seasoning will work – but you’ll have to season to taste since I don’t know what kind of curry paste you’ll be using).

When your butternut squash is fork tender, remove from heat, and drain off the water. Return it to the same warm pot you cooked it in and add in the can of coconut milk and peanut butter. Use an immersion blender and blend til smooth and creamy. (If you don’t have an immersion blender, feel free to use a heat-safe blender or just mash it all with a potato masher, to the best of your ability). 

Add your creamy squash mixture to the veggie soup pot and stir. Bring back up to a simmer, and add in cubed tofu and cabbage, stir. Once cabbage is slightly tender, add in your thinly sliced chicken breast - shouldn’t be too much longer til its completely done. At the very last minute, when soup is creamy and fragrant, add in maple syrup, and season with salt and pepper. Let sit off heat for 3-5 minutes, then serve over freshly steamed Basmati Rice. Optional: Garnish with fresh cilantro and/or thinly sliced green onions.