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Thai Infused Apple Butternut Squash Soup

Cavan's picture
  Butternut squash 2
  Apples 2
  Onion 1 Large
  Carrots 6
  Ginger root 1 1⁄2 Inch
  Red curry paste 3 Tablespoon
  Vegetable broth 4 Can (40 oz)
  Coconut milk 1 Can (10 oz)
  Olive oil 3 Tablespoon
  Butter 1⁄4 Cup (4 tbs) (1/2 Stick)
  Chili sesame oil 2 Tablespoon
  Cilantro 2 Tablespoon

Preheat the oven to 375. Slice the butternut squashes in half and remove seeds. Brush them with olive oil, then place cut-side down in two baking dishes. Bake for one hour.

Meanwhile, chop the apples, onion and carrots into small chunks. They don’t need to look pretty. Chop the ginger root into five pieces.

You’ll probably have a little break here. Pat yourself on the back. Or it took you an hour to cut up that stuff. No pat on the back in that case. Take the squash out of the oven. I prefer to give it 15 minutes to harden up and not severely damage my hands, but you could also give peeling the skin off right away a shot. Best of luck. If you wait, like I do, then you can grab the squash and scrape the insides into a bowl. Easy stuff.

Melt the butter in a large pot over medium heat. Throw the apples, onion and carrots in, then kick it up to medium-high. Give it five minutes.

Throw in the red curry paste. I say two tablespoons, but you can adjust this to your own taste. (But, come on. Use a lot.) Give it two minutes.

Throw in the broth and squash. Stir a little. Bring it to a boil, then reduce the heat and simmer for an hour.OK, now everybody gets a pat on the back. Go on. Do it.

After an hour, remove the five pieces of ginger root with a slotted spoon.

Then, working in batches, transfer the soup to a blender and blend until smooth. Or, if you have a Magic Soup Wand/immersion blender, save loads of time and praise yourself for your smart purchase. (No pat on the back this time. You’ve had enough.)

Now let’s make this thing purty. Ladle the soup into a bowl, then drizzle the chile sesame oil over the top, then drizzle the coconut milk over it, then throw on some cilantro.

Recipe Summary

Difficulty Level: 
Holiday, Healthy
Squash, Vegetable
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes
A nice blend of not the combinable veggies being used to make a nice creamy soup! This video done by Gavin is clear and precise with all the steps and explanations to make this warming bowl!

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Nutrition Rank

Nutrition Facts

Serving size

Calories 616 Calories from Fat 279

% Daily Value*

Total Fat 32 g49.6%

Saturated Fat 17 g85.1%

Trans Fat 0 g

Cholesterol 20.2 mg6.7%

Sodium 885.6 mg36.9%

Total Carbohydrates 85 g28.4%

Dietary Fiber 16.7 g66.7%

Sugars 23.6 g

Protein 8 g15.7%

Vitamin A 1340.5% Vitamin C 205.9%

Calcium 30.2% Iron 27.6%

*Based on a 2000 Calorie diet

Thai Infused Apple Butternut Squash Soup Recipe Video