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MEATLESS MONDAY: Butternut Squash Soup with Red Curry and Pumpkin Seeds

There’s a reason parents love to feed their babies pureed butternut squash—the vegetable is full of vitamin A and potassium and keeps its rich and smooth taste when all mushed up. But there’s so much more to butternut squash than the baby food puree. That’s why we love Sherrie Castellano’s recipe for Red Curry Butternut Squash Soup, from her food blog With Food + Love. Castellano keeps the squash in her soup diced, not blended, and highlights its rich, warm taste with red curry, coconut milk and a garnish of cilantro (or parsley) and pumpkin seeds.

 Castellano’s hearty, one-pot soup recipe only takes about 40 minutes to cook and feeds six people, making it the perfect for impromptu get-togethers like gift-wrapping parties or holiday movie nights. It also freezes well, a lesson Castellano learned when her husband was stuck in a hotel room for weeks on a job interview. “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,” she says of her curry and squash soup recipe.

 Before you get cooking, make sure to pick squash that’s ready to be the star of the meal. Squash can lose water and flavor after harvesting, so pick one that feels heavy, with uniformly beige coloring and a rind that’s firm and unbroken. Store it in a cool-but-not-cold and dry place.

 Find and print Castellano’s Red Curry Butternut Squash Soup recipe on her blog, With Food + Love.

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