10/20/2026
Managing good nutrition on a budget can be very challenging, but there are some strategies that can help stretch your food budget. This time of year, root vegetables are half the price of midwinter, so pick up some squash and store them in a cool dry place. If you have access to a freezer you can roast or even just peel the squash, bag the flesh in heavy plastic bags and you'll have the basis for one of my favourite soups.
Curry Squash Soup
Chop two large onions and saute in a large pot with a little olive oil until translucent. Add two cloves of garlic minced, 2 inches of grated fresh ginger and a tsp each of curry powder, ground cumin and ground coriander. Fry the spices for a minute until fragrant and then add 4 cups of squash (carrots also work in a pinch). You can add 2-4 cups of any other veggies that you need to use up, celery, cauliflower, broccoli, potatoes etc all work. Just chop coarsely and add to the pot. Add water or stock to cover. If you're using water mix in a couple of bullion cubes and 2 tsp salt. And if you like a little heat add your favourite chilies, fresh or dried or paste. Bring the pot to a simmer and a 1 cup red lentils, then cover and cook for 30 minutes or until all the veggies are soft and the lentils are cooked.
I like to puree this soup, an immersion blender does the job in seconds and is easy to clean up. It gives the soup a beautiful thick texture. Enjoy!!