AuthorLindseyDifficultyBeginnerPrepare produce:
Peel butternut squash, removed guts, and cut into cubes.
Peel and core apple, dice into cubes.
Chop onion and mince garlic. Set aside.
Heat oil in bottom of sauce pot. Add onions and garlic, cook over medium-low heat until onions are soft but garlic is not burned.
Add red curry paste. Cook to combine, about 1-2 minutes.
Add vegetable stock, squash and apple to pot. Increase heat until soup simmering, but not boiling. Cover pot, and cook until squash is easily pierced with a fork, about 35-40 minutes.
Turn heat to low. Blend soup using an immersion blender, or put soup in small batches into a stand blender. Blend until smooth.
Once soup is smooth, stir in coconut milk and spices. Add Sriracha to make soup spicier, or honey to make soup sweeter. Serve warm with bread or crackers. Enjoy!
Ingredients
Directions
Prepare produce:
Peel butternut squash, removed guts, and cut into cubes.
Peel and core apple, dice into cubes.
Chop onion and mince garlic. Set aside.
Heat oil in bottom of sauce pot. Add onions and garlic, cook over medium-low heat until onions are soft but garlic is not burned.
Add red curry paste. Cook to combine, about 1-2 minutes.
Add vegetable stock, squash and apple to pot. Increase heat until soup simmering, but not boiling. Cover pot, and cook until squash is easily pierced with a fork, about 35-40 minutes.
Turn heat to low. Blend soup using an immersion blender, or put soup in small batches into a stand blender. Blend until smooth.
Once soup is smooth, stir in coconut milk and spices. Add Sriracha to make soup spicier, or honey to make soup sweeter. Serve warm with bread or crackers. Enjoy!