October 5, 2022

Butternut Squash & Potato Stew


  • 2 tbsp olive oil
  • 1 large or 2 medium yellow onions, chopped
  • 2 cloves of garlic, minced
  • 1 tbsp curry powder
  • 1 butternut squash, peeled, seeded and cut into 1 inch cubes
  • 1 large or 2 medium potatoes, cut into 1 inch cubes
  • 15 oz can of fire roasted tomatoes, chopped
  • 1 bay leaf
  • 1 sprig of thyme
  • 4 c. veggie or chicken broth
  • Salt and pepper to taste



  1. Heat olive oil in a medium to large soup pot over medium heat. Add onions and garlic, and cook 5 minutes, or until onions are translucent.
  2. Add curry, squash, and potatoes then stir to coat all the vegetables evenly. Cook for another 5 minutes.
  3. Add tomatoes, bay leaf, thyme, broth, and at least two pinches of salt. Bring to a boil, reduce heat, cover and cook for 25-30 minutes, until squash is tender. Discard bay leaf and thyme branches. For a thicker consistency, puree 2-3 cups of the soup.

About Seasonal Roots

Since 2011, Seasonal Roots’ online farmers market has connected Virginia families with local family farmers who use sustainable, humane practices. Our neighborhood market managers – who believe in living better through scrumptious, healthy eating, being kind to animals, protecting the environment, and spreading joy – home-deliver freshly harvested produce, pastured eggs, grass fed dairy and meat, plus artisan fare. We empower our members to eat better and live better with more nutritious, flavorful food that’s good for us and good for the planet. More info at seasonalroots.com.