Category Archives: Sustainable Recipes

Sustainable Recipes – Butternut Squash Curry Soup

By: Melissa Colleary, Sustainability Coordinator, LIU Post

In a conversation with one of my vegan friends, we were talking about environmentally friendly food choices. As a former vegetarian, I had done a ton of research about what the meat industry does to the environment and knew the points that she was going to make:

Confined animals generate three times more raw waste than humans in the United States and methane and the use of fossil fuels for farming creates more of a global warming problem.

She had recently transitioned to a strict, raw vegan diet and was often eating absurd amounts of fruits and vegetables. Once, she ate five mangoes and called it dinner. When the topic of sustainability came up, she immediately perked up and started bragging about her new raw lifestyle and how ecofriendly it was. Our other friends began to praise her selflessness, but as I thought about it, I realized that she wasn’t doing as much good as she thought. After all, it was October and she had just eaten eleven kiwis.

With the recent obsession with organic and war on gluten, it’s easy to forget how far your food travels to get to you. If you buy an orange in December, chances are it travelled thousands of miles to get to you. While it may be organic, it’s still causing a ton of pollution on its way to your grocery store. A good solution to this problem is to try to eat locally as often as possible and to focus on what’s in season. Even if the food isn’t grown in your town or county, it still probably didn’t travel as far if it is in season for your region.

Since it’s Fall in the Northeast now, here’s one of my favorite, really cheap and easy, recipes that also happens to be in season.

Butternut Squash Curry Soup

  • One Butternut Squash, peeled and cubed
  • 1 Container of College Inn Thai Coconut Curry Broth (You can sub this for chicken or vegetable broth)
  • 1 Tbsp Curry Powder
  • 1 Tsp Cumin

Roast the Butternut squash for 45 minutes at 425 degrees.

Transfer into a pot and cover the squash with broth and boil until vegetables are soft.

Transfer in batches into a blender, or use an immersion blender, and blend until smooth.

Pour back into the pot, add spices, and cook for another 10 minutes.

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Finished Product