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Curried butternut squash and apple soup

Curried butternut squash and apple soup, with Thai flavors. #glutenfree #vegan

In our house, Fall doesn't begin officially until the first pot of butternut squash soup hits the stove. Most often, I combine butternut (my favorite, though buttercup, acorn or Hubbard are wonderful substitutes) with apples from our local orchards, and bind them together with Indian curry spices like cumin, coriander and turmeric.

Lately, I've been craving the raw heat of Thai red curry paste, and that sent this year's butternut squash soup in a new direction. (The recipe calls for a tablespoon of curry paste, which won't make the soup very spicy, but please use half that amount if you're worried about too much heat. You can always add more.) The thick and creamy soup is vegan, gluten-free and dairy-free, thanks to coconut milk. A little bit of brown sugar and a hit of fresh lime juice add a light, bright finish. If you're doing a soup swap this winter, put this soup on your make-ahead-and-freeze list.

Curried butternut squash and apple soup, a little bit sweet. #vegan #glutenfree

Curried butternut squash and apple soup {vegan, gluten-free}

From the pantry, you'll need: onion, extra virgin olive oil, Thai red curry paste, coconut milk, brown sugar, lime, kosher salt.

Serves 6.

Ingredients

2 tsp extra virgin olive oil
1 medium onion, roughly chopped
1 small butternut squash, peeled and chopped (approx. 4 cups of chopped squash)
1 large tart apple, chopped (do not peel)
1 heaping Tbsp Thai red curry paste, or more to taste
13-oz can coconut milk
1 Tbsp light brown sugar
Juice of 1/2 lime
Kosher salt, to taste

Directions

In a Dutch oven or heavy stock pot, heat the oil over medium heat. Add the onion and squash, and sauté, stirring frequently, for 4-5 minutes, until the onion is translucent. Stir in the apple, and continue cooking for 3 minutes.

Add the red curry paste and brown sugar, and stir to cook the paste for a minute. Pour in the coconut milk, and stir to combine with the curry paste.

Add 1 cup of water. Bring the soup to a boil, then reduce heat to simmer, cover, and cook for 15 minutes or until the squash is soft and smashes easily against the side of the pot with a spoon.

Remove the pot from heat, and using an immersion blender, purée the soup until smooth. (Or, let the soup cool slightly, and purée in batches in a food processor or blender.)

Return the pot to the stove, and set the heat to simmer. Squeeze in the lime juice. Taste, and add salt and more lime, if needed. Cook for 3 minutes.

Serve hot. Or, cool completely, pack into airtight containers, and refrigerate or freeze.

[Printer-friendly recipe.]


More butternut squash soup variations:
Butternut squash, peanut and chipotle soup, from The Perfect Pantry
Squash, sweet potato and carrot soup, from The Perfect Pantry
Roasted fennel and butternut squash soup, from Cafe Johnsonia
Bean, bacon and butternut squash soup with Swiss chard, from The Kitchn

Butternut squash and apple soup, with a bit of Thai curry paste for a kick.


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Comments

I love butternut squash, and this soup sounds amazing! The coconut milk is a perfect choice!

Kalyn, I'm such a fan of butternut squash soup! The Thai curry paste adds a mellow heat, and the coconut milk smoothes it out. This might go to Soup Swap with me.

I made the soup and had it for lunch today -- but I just remembered that I didn't add the lime juice. It was delicious without it, and I'll add it when I finish the pot off tomorrow. Successful rescue for a squash that would be beyond saving if I waited any longer. And the red curry paste: I used Maesri, and the heat was very nice!

Susan, Maesri is one of my two go-to store-bought red curry pastes. My pantry would be incomplete without it!

This looks absolutely amazing!! I have a question though. I am snowed in and I have all the ingredients, but I only have the green curry paste. Will that work?

Leslie, green curry paste will work but will give you more of an herby cilantro taste. I say go for it!

This soup looks so yummy and now I want to make this soup! I've had Butternut Squash and Apple Soup before. Just not this recipe.

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