Riverland Farm

Hearty soup for a wintry day.


10 servings

Prep Time

1 hour


  • 1 large butternut squash, cubed
  • 3 carrots, chopped
  • 1 onion, chopped
  • 3 tbsp chili powder
  • 2 green chilis
  • 1 quart crushed tomatoes
  • 1 cup broth
  • salt
  • cheddar cheese
  • cilantro


In large soup pot, add 3 tbsp. olive oil over medium heat. Add squash and cook until just softened, about 5 min. Add carrots and onion and continue to cook for another 5-10 min. Stir in chili powder and cook 1 min. Add tomatoes with juice and green chilis, and broth. Cook over medium heat until all the vegetables have softened and the squash starts to fall apart a little. Adjust salt and pepper to taste.

Serve with shredded cheddar cheese and cilantro.

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