When you’re following the Medical Medium lifestyle, you can get burned out on preparing food. If you’re like me and feel like you could sometimes use a break, this easy butternut tomato soup recipe is for you. Soups are especially nice when you don’t want to make a big fuss out of dinner and want to keep it simple. Butternut squash soup is one of the easiest “go-tos” for this.

It’s early November and it finally feels like fall here in Florida. I’m not complaining, the weather is quite amazing here overall. I really appreciate not freezing my butt off when I step outside in winter.

Once I feel that fall air, like many of us, I crave those quintessential fall flavors. I knew we had a butternut squash waiting to meet its fate as a comforting, nourishing soup! It was time and ended up putting together a twist on my usual. I threw this soup together and it was fabulous! Butternut and tomato flavors blend quite synergistically along with the curry and cauliflower. It’s unique yet familiar.

Butternut squash is highly nutritious, crammed with vitamins A, E, C, and B-complex and minerals like iron, zinc, calcium and potassium. These are vital for a strong immune system and nervous system. Butternut is also easy to digest and helps to reduce inflammation. Once more, its creamy quality lends itself to satisfy those comfort food cravings. So, it helps to nourish body AND soul! 

This recipe aligns with the Medical Medium diet. There are no “no foods”, only nourishing healing foods!

Serves 2-3

Ingredients

  • 1 medium butternut squash
  • ½ medium head of cauliflower
  • 1 1/2 18 ounce jar of organic diced tomatoes
  • 2 cup of veggie broth or mushroom broth – add less or more depending on how thick you’d like the soup
  • 10-15 cashews (leave out to keep it fat free)
  • ¼ cup maple syrup
  • 1 tsp curry powder
  • -¼ tsp black pepper to taste
  • sea salt to taste
  • fresh cilantro (optional)
  • pumpkin seeds (optional

Directions

  1. Preheat the oven to 375. Slice the butternut squash in half lengthwise. Scoop out the seeds and place both halves directly onto the oven rack. Bake for an hour or until golden brown on top and quite soft in center. 
  2. While that squash is cooking, start preparing the cauliflower. Cut it into small florets – think about the size of cauli chunks you might want in your soup when you’re taking a bite. Once you’re done chopping half of a head, put it into a steaming basket and steam until moderately tender. Set a side.
  3. Once the squash is done. Take it out, and let it cool until it’s safe enough to touch. Then remove the outer skin from the flesh. 
  4. Toss the flesh into your blender along with the cashews, curry, pepper, salt, maple syrup, and broth. Blend until smooth and creamy. 
  5. Last, put the tomatoes and butternut mix into a large put with the heat on medium low. Then add the cauliflower florets to the pot and stir. Let all of the ingredients meld together for a few minutes. 
  6. Once it seems about done, serve in bowls and garnish with fresh cilantro and pumpkin seeds.

That’s it! I hope you and your family enjoy this savory dish as much as we did.