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Family Friendly Recipe: Curried Butternut Squash, Carrot and Tomato Soup

15 October

I have a sinus infection that won’t go away.  I have tried every natural cure I can think of: netti pot, tea, sleep, ginger, wellness pills, hydration–you name it!PumpkinHarvest1

This weekend I was feeling particularly miserable, and was scrolling through a few of my favorite cooking blogs looking for an inspiring dinner recipe.  Being fall, everyone is incorporating squash into their recipes.  I read a couple of uninspiring butternut squash soup recipes, and then came across an interesting one on my favorite blog, Eat Live Run.

The recipe called for butternut squash and lentils, and since lentils are not my favorite thing to cook with, I decided to create a hybrid recipe between the butternut squash soup recipe, and Jenna’s carrot and ginger soup recipe.  They both looked so inviting, and an added bonus was that I got every veggie I needed to make this recipe from the farm!

It was amazing! It was surprisingly sweet and spicy (probably from the tomatoes and ginger) and it was one of the only things that made my sinuses feel better!

This recipe is easy, delicious, and if your family is starting to sniffle, it might just be the cure!

 Curried Butternut Squash, Carrot and Tomato Soup

serves 4

  • 1 butternut squash (about 3 lbs), peeled and cubed
  • 1 cup carrots (chopped)
  • 1 quart chicken or vegetable stock
  • 1 medium sized yellow onion, chopped
  • 1 15-oz can diced tomatoes (I used 5 fresh tomatoes)
  • 1 T fresh ginger, minced
  • 2 cloves garlic, minced
  • 2 tsp curry powder
  • 1 tsp salt
  • 1 T extra virgin olive oil
  • 1/4 tsp cayenne (or to taste)
  • cilantro to garnish
  1. Heat the olive oil in a large sauce pot over medium high heat. Once hot, add the onion and saute for about five minutes, until the onion is soft and translucent.
  2. Add the ginger and garlic and continue to cook for three more minutes, stirring often. Add the squash.
  3. Add the can of diced tomatoes, red lentils, chicken stock, salt, cayenne and curry powder. Bring to a boil. Reduce heat and simmer for twenty minutes, until lentil and squash are tender and cooked through.
  4. Carefully transfer hot soup to a blender and
  5. KIDS! Push the button! Process until smooth. Season with more salt if needed. Top bowls with fresh chopped cilantro right before serving.

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