Katie Dixon’s love for food was born from a desire to fuel her body while developing a passion for healthy eating. Katie opened Hattiesburg’s Birdhouse Cafe in 2017 and now has eateries in three states, creating an environment where everyone leaves feeling loved, nourished, and inspired. Katie also serves as a spokesperson for the MS UProot Campaign – a campaign with the objective of “building a healthier Mississippi from the ground up.” Katie was awarded Best Chef of the Pine Belt in 2017, Best Personality and Best New Restaurant in the Pine Belt for 2018, and Best Vegan Restaurant in the Pine Belt in 2020. A finalist on MasterChef season 7 and Food Network Star, Dixon also has a published cookbook, Be Nourished, and enjoys representing her home state of Mississippi at foodie events throughout the world.
recipe 
yields
4-6
1 large butternut squash, halved & seeded
3 tablespoons olive oil, divided
1/2 cup yellow onion, chopped
1 teaspoon salt
4 cloves garlic, minced
1 tablespoon maple syrup
2 tablespoon curry powder
1/4 teaspoon cumin
Pepper to taste
Dash of cinnamon
2 cups vegetable broth
2 cups coconut milk
Balsamic glaze for garnish
2 tablespoons pumpkin seeds
ingredients
steps
- Preheat oven to 425 degrees. Place halved butternut squash on baking sheet lined with parchment paper. Drizzle squash halves with olive oil. Rub oil inside of squash and sprinkle with salt and pepper. Turn squash facedown, roast about 45 minutes or until tender. Let squash cool for 10 minutes.
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In a skillet, warm 1 tablespoon olive oil over medium heat. Add onion & salt. Once onions have softened, add garlic and cook until fragrant, stirring frequently.
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In a high performance blender, add onion, garlic, squash, maple syrup, curry powder, cumin, black pepper and cinnamon. Pour in 2 cups veggie broth and 1 cup coconut milk. Blend, adding remaining liquid to thin soup desired consistency. Taste and adjust seasoning as needed. Top with balsamic vinegar glaze & pumpkin seeds.
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- Katie Dixon of Birdhouse Café in Hattiesburg, Mississippi
