This curried apple and butternut squash soup recipe captures everything we love about fall in one comforting bowl. The natural sweetness of fall produce blends beautifully with creamy coconut milk, while a touch of Thai curry brings a gentle heat and unexpected twist. With its silky texture and depth of flavor, this soup feels like a celebration of autumn’s best ingredients. It’s cozy, nourishing, and just the thing for crisp days when you want a little warmth at the table.
When the leaves start to turn and the air gets crisp, pureed soups are my go-to comfort food. This year, our pantry was overflowing with apples, so I decided to put them to good use and created this curried apple and butternut squash soup recipe using ingredients we already had on hand. A touch of Thai curry paste adds a subtle, warming heat, and roasted pumpkin seeds bring just the right bit of crunch. The result was something unique and delicious. So good, in fact, that I know it will become one of our favorite butternut squash soup recipes to make each autumn.
If you love this curried apple and butternut squash soup, you might also enjoy the comforting flavors of Red Lentil and Coconut Soup or the rich, velvety Carrot and Brie Soup. Both are cozy, flavorful soups that are perfect for chilly autumn days.
Why You’ll Love This Curried Apple and Butternut Squash Soup Recipe
- Silky smooth butternut squash – Every spoonful is creamy, velvety, and utterly comforting.
- A unique twist on classic fall soups – The combination of sweet apples and warming Thai curry brings a surprising depth of flavor to a familiar favorite.
- Just 7 ingredients – Simple, pantry-friendly, and perfect for busy weeknights.
- Adaptable – Easily made vegetarian or vegan by using vegetable broth and vegan red curry paste.
Ingredients (and substitutions)
This cozy fall soup comes together with just a few wholesome ingredients. Simple enough for a weeknight, yet special enough for a cozy autumn occasion.
- Olive oil – Use some for roasting the squash and some for sautéing the onions and apples. You can also use avocado oil for a slightly different flavor.
- Butternut squash – Fresh or frozen both work. Frozen is a great shortcut, while fresh gives a slightly sweeter roasted flavor.
- Onion – Yellow or white onions work best. Red onions can be used for a slightly sweeter twist.
- Red curry paste – Adjust based on your spice preference. Use less for a mild flavor, more for a spicier soup, or substitute yellow curry paste for a gentler heat. For an even milder option, you can also use curry powder. We love the bold, aromatic flavor of this red curry paste and were pleasantly surprised to discover it’s completely vegan.
- Apple – Honeycrisp apples are our go to, but Fuji, or Ambrosia will work great too. Any firm, sweet apple will work, and you can even try a mix of varieties for added depth.
- Stock – Chicken or vegetable broth both work beautifully. Chicken broth has more flavor where as vegetable broth keeps it vegetarian.
- Coconut milk – Full-fat coconut milk gives the creamiest, richest texture, but light coconut milk works in a pinch.
- Salt and pepper – Start with a pinch and adjust after blending for best flavor. Start with a pinch of each and adjust after blending to taste.
- Roasted pumpkin seeds, for garnish – Optional, but they add a nice crunch and nutty flavor. Pepitas are a great substitute.
How to Make the Best Thai Curried Apple and Butternut Squash Soup
Roast the Squash: Preheat oven to 425℉ and line a baking sheet with parchment. Toss cubed butternut squash with olive oil and a pinch of salt. Roast until tender and lightly golden, about 15–20 minutes for fresh squash or 25 minutes for frozen, tossing halfway through.
Cook Onions and Apples: While the squash is roasting, heat remaining olive oil in a soup pot over medium heat. Sauté sliced onions until translucent, about 3 minutes. Stir in red curry paste and cook 2 more minutes. Add sliced apple and sauté until soft, about 3 minutes.
Add Stock and Squash: Add the roasted squash and stock to the soup pot. Bring to a boil, then reduce heat and simmer for 10 minutes to blend flavors.
Puree: Remove from heat and let cool slightly. Transfer soup to a countertop blender or use an immersion blender right in the soup pot to puree until smooth and silky. Stir in coconut milk, then season with salt and pepper to taste. Ladle into bowls, drizzle with coconut milk, and finish with a sprinkle of pumpkin seeds.
FAQ & Expert Tips for the Best Curried Apple and Butternut Squash Soup Recipe
Can I use frozen butternut squash in this recipe?
Yes! Frozen butternut squash works wonderfully and is a great time-saver. Roast it just like fresh squash, adjusting the cooking time slightly if needed. Using frozen squash doesn’t compromise the silky texture or depth of flavor in this curried apple and butternut squash soup recipe.
Can I make this soup ahead of time?
Absolutely. This soup actually tastes even better the next day after the flavors have melded. That makes this delicious soup a perfect make-ahead option for entertaining or meal prep. Store it in an airtight container in the refrigerator for up to 3 days, or freeze portions for up to 3 months. When reheating, warm gently on the stove and stir in a splash of coconut milk if it has thickened.
How can I adjust the spice level of the soup?
The Thai curry paste is what gives this curried apple and butternut squash soup recipe its gentle heat. For a milder soup, reduce the amount of curry paste or substitute yellow curry paste. For more heat, add an extra teaspoon of red curry paste or a pinch of chili flakes.
What is the best type of apple to use?
Firm, sweet-tart apples work best. Our favorites are Honeycrisp, Fuji, or Ambrosia. They hold their shape while cooking and add natural sweetness that balances the warmth of the curry. You can even experiment with a mix of apples for extra depth of flavor. We have tried making the soup with tart green apples, but found that it lacked sweetness.
How do I store this Apple Butternut Squash Soup?
Let the soup cool completely, then transfer it to an airtight container. Refrigerated, it will keep for up to 3 days, and frozen, it can last up to 3 months. Reheat gently on the stove, adding a splash of stock or coconut milk if it has thickened.
Pro Tips for the Silkiest Soup
For the silkiest texture, roast the squash first to bring out its sweetness and caramelized flavor. Blend thoroughly using a countertop or immersion blender for a smooth, creamy finish. Taste and season after blending, then finish with a swirl of coconut milk or sprinkle of pumpkin seeds to make this curried apple and butternut squash soup recipe extra special.
Thai Curried Apple and Butternut Squash Soup
Ingredients
- 3 tbsp olive oil divided
- 6 cups butternut squash fresh or frozen, cubed
- 1 large onion sliced
- 2 tsp red curry paste see note 1
- 1 large apple Honeycrisp, Fuji, or Ambrosia
- 4 cups stock chicken or vegetable stock both work great
- 1 13.5 oz can coconut milk
- salt to taste
- pepper to taste
- ¼ cup roasted pumpkin seeds to garnish
Instructions
- Roast Butternut Squash: Preheat oven to 425℉. Line a baking sheet with parchment paper. Toss the cubed butternut squash with 2 tablespoons of olive oil and a pinch of salt. Spread in a single layer and roast until tender and golden: about 25 minutes for frozen squash, or 15–20 minutes for fresh. Give it a toss halfway through for even roasting.
- Cook Onions and Apples: In a large pot, warm the remaining tablespoon of olive oil over medium heat. Add the sliced onions and sauté until translucent, about 3 minutes. Stir in the red curry paste and cook for another 2 minutes to release its flavor. Add the apple slices and sauté until softened, about 3 minutes more.
- Add Butternut Squash and Stock: Stir the roasted squash into the pot, then pour in the stock. Bring to a boil, then reduce heat and let simmer for 10 minutes so the flavors meld.
- Purée: Remove from heat and allow to cool slightly. Transfer to a blender in batches (or use an immersion blender right in the pot) and blend until smooth and silky. Stir in the coconut milk. Taste, then season with salt and pepper.
- Serve: Ladle the soup into bowls and top with a sprinkle of roasted pumpkin seeds for crunch.
Delicious