Thai Curried Apple and Butternut Squash Soup
This curried apple and butternut squash soup recipe is a cozy fall favorite with a silky-smooth texture and gentle Thai curry heat. Sweet apples, roasted squash, and creamy coconut milk blend into a comforting, flavorful soup that’s perfect for crisp days. Easy to make with just a few ingredients, it’s a delicious vegetarian or vegan option you’ll want to enjoy all season long.
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.
Notes
Red Curry Paste: Adjust the amount to your preferred spice level. For a bolder kick, use up to 1 tablespoon. For a milder soup, start with 1 teaspoon or substitute yellow curry paste, which is naturally gentler.