October 22, 2014 7

Red Curry Butternut Squash Soup

Red Curry Butternut Squash Stew | @withfoodandlove

At last, I am home. Safe and sound and I have never, ever been more relieved, and happy. The past two months, have been a total whirlwind. Mostly joyous and packed with adventure but sometimes sprinkled with anxiety, sadness and uncertainty. I have never consumed so many cups of chamomile tea and I have never taken so many airplane rides, in such little time, back and forth from coast to coast. And, I have never listened to the same album on repeat that many times and I’ve never been prouder of my husband. And those my friends, are the facts.

Chris followed his heart and took a giant leap of faith when he decided to explore the world of aviation. For seven weeks straight, he worked his ass off in a strange little hotel room without much sleep and limited social engagement. We barely saw each other and that was incredibly challenging, but when we did it was awesome. We ate a lot of take-out sushi and gluten-free pizza. But, I also managed to cook him a few hotel room meals and stock his freezer full of soups like this little gem.

This adventure took a lot out of us. But all of Chris’ hard work paid off. I will keep you updated on what that means for us in the future, but for now we are home and happy and full of gratitude. Thank you for all your beautiful comments and loving support.

On our last day out in Denver, I threw a small little gathering, a soup party if you will, sponsored by Food Should Taste Good. We had a couple of our favorite friends over, we ate a boat load of chips and slurped down many, many bowls of this Red Curry Butternut Squash Stew + it was perfect. I’ve been kinda obsessed with all of the Food Should Taste Good chip flavors over the past few months. First I made these crispy green beans and then I made this sweet potato granola. And I thought that these were my favorite flavor, but I’ve recently decided that these are actually my favorite flavor. What’s yours? Check out their full list of flavors here.

Red Curry Butternut Squash Stew | @withfoodandlove

Red Curry Butternut Squash Stew | @withfoodandlove

Red Curry Butternut Squash Stew | @withfoodandlove

Red Curry Butternut Squash Soup {print me!}

Notes: this makes a pot big enough to feed 6 people, and it’ll take about 40 minutes to make.


    • 3 tablespoon olive oil
    • 1 large onion, chopped
    • 5 garlic cloves, minced
    • 3 stalks celery, diced small
    • 2 carrots, diced small
    • 1 tablespoon fresh lemon juice
    • 1/4 cup red curry paste
    • 1/2 cup uncooked green lentils
    • 4 cups vegetable broth
    • 4 cups water
    • 2 bay leaves
    • 1 medium butternut squash, peeled + diced small
    • 1 can full fat coconut milk
    • 3 cups baby spinach
    • sea salt, to taste
    • black pepper, to taste
    • fresh parsley or cilantro, for garnish
    • pumpkin seeds, for garnish

In a large pot heat the olive oil on low and sauté the onion, garlic, celery and carrots for 5 minutes, while stirring occasionally. Turn the heat up to medium and stir in the lemon juice and red curry paste.

Next add the lentils, broth, water and bay leaves. Stir, cover the pot and simmer for about 15 minutes or until the lentils are tender. Then add in the butternut squash and coconut milk and simmer until the butternut squash is tender, about 7 – 10 minutes. Taste and season with more salt and pepper if necessary. Lastly, toss in the spinach and cook for 1 minute more.

Serve hot garnished with fresh parsley/cilantro and pumpkin seeds.

This post was sponsored by Food Should Taste Good; all opinions are my own.

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7 Responses to "Red Curry Butternut Squash Soup"

  1. Reply

    Milli | Add A Little

    October 23, 2014 at 4:16 AM

    This looks delicious and the styling is beyond gorgeous! So real!

  2. Reply


    October 23, 2014 at 10:00 AM

    What a great way to spend your final day in Denver. The soup sounds delicious.

    I’m happy to hear that you have Chris back home on the east coast with you. Can’t wait to see what happens next!

  3. Reply

    Gaby Dalkin

    October 23, 2014 at 10:29 AM

    YUM! Squashes of all varieties are having a moment in my house right now. Love your soup idea!

  4. Reply


    October 23, 2014 at 11:16 AM

    This soup sounds so cozy and I’m happy you get to settle in a bit and finally relax, girl. I hit the chamomile hard when times are stress-y too. I love a story about hard work, wild hearts, and a peaceful ending. I know a new adventure’s only starting, but you know what I mean. Gonna be fixing you up a mighty soothing/chill little package this weekend too :)

    Also the olive chips from FSTG are my all time fave too. So salty, so right.

  5. Reply

    Em | the pig & quill

    October 23, 2014 at 1:36 PM

    So glad you’re not only reunited but back on your home turf! Must feel so comforting. :) Kinda like this soup. And the sweet potato chips are to-die. I’ll hafta check out the olive next!

  6. Reply


    October 24, 2014 at 9:33 AM

    Welcome home, Sherrie! The sweet potato flavor is my favorite – I’m sweetie obsessed! I can’t wait to try out this recipe. I do have one question, though – could you also make this a green curry soup? Thank you!

  7. Reply


    November 7, 2014 at 2:27 AM

    Girl, this looks amazing! Love the Thai inspired flavours. I’ll be making this and having them with Thai flaxseed chips :D

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With Food + Love © 2018 | All photos + words belong to Sherrie Castellano -- they cannot be used or distributed without permission.