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
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.