Author: Mrs. Butterfingers
Prep time: 40 mins
Cook time: 15 mins
Total time: 55 mins
Roasting the vegetables before making the soup brings out the flavour and sweetness in the squash, apples, and onions.
  • 3 to 4 lb butternut squash, peeled, seeded and cut into 1 inch cubes
  • 2 yellow onions medium to small diced
  • 2 apples (any variety) cubed
  • 3 tbsp good olive oil
  • 3 - 4 garlic cloves
  • 2 - 3 cups homemade chicken stock
  • 1 tsp good curry powder
  • sprinkle of red pepper flakes
  • 1 - 2 tsp of Thai red curry paste
  • 1 - 400 ml. can of coconut milk
  • Kosher salt and freshly ground black pepper
  1. Preheat the oven for 425 degrees F.
  2. In a very large baking pan put 3-4 pounds butternut squash, peeled, seeded and cut into one inch cubes.
  3. Add 2 yellow onions coarsely chopped, two apples cubed (any kind but I like to use my son-in-law Micheal's favorite apple Honey Crisps).
  4. Sprinkle generously with 3 tablespoons good olive oil, kosher salt, and fresh ground pepper.
  5. Toss the vegetables to coat with oil.
  6. Roast for 35 to 45 minutes, until very tender.
  7. Towards the end of your cooking time add 3-4 cloves of garlic. You want to add the garlic part way through the roasting as they burn easily.
  8. When the vegetables are done puree in a deep stock pot. Use a hand-held immersion blender. Or, you use your food processor or a food mill.
  9. Heat 2 -3 cups of homemade chicken stock.
  10. Add l teaspoon (more or less) good curry powder, a sprinkle of red pepper flakes, 1 or 2 teaspoons of Thai Kitchen Red Curry Paste, and one can(400 ml) coconut milk and enough chicken stock to make a thick soup.
  11. Season with salt and pepper and serve hot with a selection of condiments.
CONDIMENTS: sautéed sliced bananas, raisins plumped briefly in hot chicken stock, salted cashews toasted and chopped, shredded coconut lightly toasted, scallions, trimmed and sliced diagonally.
Recipe by Mrs. Butterfingers at