Coconut Curry Squash Soup with Wild Rice and Apples

Coconut Curry Squash Soup with Wild Rice and Apples

I can’t really get enough curry once the weather starts getting colder, as evidenced by the fact that I’ve happily eaten this five times in the last four days. . That perfect mix of spices is just what I want on chilly days…which is funny if you think about it, because most curry-based dishes hail from climates that can be described as more equatorial than, say, blustery.

Coconut Curry Squash Soup with Wild Rice and Apples

My friend Rachel has been living and blogging in India for the past six weeks with her husband and one year old, and from the looks of it, this country is sweltering, and yet, copious amounts of spicier-than-you-can-imagine curry is consumed by this fair nation every day. For me, when the temperature gets hot enough, I have plenty of visible back sweat even if I’m not spoon-deep in a steamy bowl of curry.

Coconut Curry Squash Soup with Wild Rice and Apples

When it comes to curry, fortunately, Minnesota has more cold days than hot, even if we’re still sadly snowless. As soon as I saw Beth Dooley’s recipe for squash soup with !curry and apples and cider, oh my!, I had my heart set on making, especially after falling head over heels for another of her squash soup recipes last year. Coconut Curry Squash Soup with Wild Rice and Apples  - Ingredients

This soup has it all. Sweet apples and cider with nutty butternut squash. Curry, turmeric, coriander, and the ever exotic coconut milk. Lime juice, the life of the party. And some serious pizzazz from a healthy dose of fresh ginger. All of this goodness topped by some toasted coconut and cilantro, and you’ve got yourself a pretty soup, to boot. I left mine chunky, but you could easily puree this as well. Snowier days are coming, friends, which of course, calls for more curry.

Coconut Curry Squash Soup with Apples and Wild Rice

Coconut Curry Squash Soup with Wild Rice and Apples

Coconut Curry Squash Soup with Wild Rice and Apples

(recipe adapted from Beth Dooley )

(serves 4-6)

This coconut curry squash soup has the perfect balance of flavors with apples, cider, coconut milk, ginger, lime, and more, plus wild rice to give it the perfect texture. I adapted the original recipe by adding the rice, ginger, lime, turmeric, and coriander.


1 medium red kuri, butternut, or 2 small delicata squash (about 2 lbs), cut in half and seeded

2 to 3 tbsp. vegetable oil

1 large onion, finely chopped

3 cloves garlic, chopped

1 tsp. fresh ginger, peeled and minced

2 tart apples, cored and chopped

1 to 2 tbsp. curry powder

dash ground coriander (optional)

1/2 tsp. turmeric

1 c. vegetable stock

1 c. fresh apple cider

1 c. coconut milk

juice of a 1/4 - 1/2 lime, to taste

1 c. cooked wild rice (about 1/2 c. uncooked)

Salt and freshly ground black pepper

Chopped fresh cilantro for garnish

Shredded coconut, toasted for garnish


Cook your wild rice according to package instructions or like this . Once cooked, set aside.


Bake Your Squash:

Preheat the oven to 350*. Brush the cut sides of the squash with the oil; turn cut side down onto a foil-lined baking sheet (I sprayed mine w/ Pam) and bake until it's soft, about 35 minutes to 1 hour. (You'll know it's done when you can easily pierce it with a fork).


While the squash is baking, heat remaining oil in a large pot over medium-low heat. Add the onions, garlic, ginger, apples, curry powder, coriander, and turmeric. COVER the pot and cook, stirring occasionally, until the vegetables are soft, about 10 minutes. Add the stock and cider, and simmer until the ingredients are very tender, about 10 more minutes.


Remove the squash from the oven, and scoop the meat from the skin. Break into 1/2-1" pieces and add to the pot.


For a smooth soup, puree the mixture using an immersion blender or process it in a blender in batches. For a chunky soup, stir all the ingredients together. Stir in the coconut milk, lime juice, and cooked rice. Adjust the seasonings with salt and pepper and a little more curry if you'd like. Serve garnished with the cilantro and toasted coconut.

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7 thoughts on “Coconut Curry Squash Soup with Wild Rice and Apples

  1. What a great Thai-style curry (because of the coconut milk) slash Indian/vegetarian twist. Love it! Yea, that is definitely borderline ridiculous – how in Thailand and other semi-equatorial jungle environments eat the spiciest of foods. They eat Curry for breakfast and eat mini chili peppers like Corn nuts out there! lol Thanks for sharing the recipe!

    • I love the Thai-Indian meld here too! I’m such a spice wimp…you should hear me at Indian restaurants…”I’ll take a level 1 – MILD please.”

  2. Excellent surprise ! I’ve been living in Thailand for 3 years now, tasted loads of different curries but … not this one :) I might try to cook it for my friends :D

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