Thai Roasted Butternut Squash and Apple Soup with Coconut-Lime Cream

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Photo by Mark Weinberg(********************)
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Photo by Beyondthebayou (********************)
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(******************)(*******************)(******************)Test Kitchen-Approved(*******************)
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(*****************)(******************)(***************************)Author Notes: (****************************) (******************)This is my welcome to fall soup. I love Thai food and ingredients and thought they would pair wonderfully with the squash and apples. For a puréed soup, I always love to add some texture and the sauteed apples and toasted pepitas work perfectly!(*******************)(*******************) —Beyondthebayou (********************)

(*****************)(******************)(***************************)Food(***********************************************************) Review: (****************************) I’ll be honest, I was quite hesitant with this recipe upon first glance. I rarely see soups that don’t call for garlic, carrots, or celery. I don’t love blended soups. It seemed like a lot of lime juice. Sriracha? Really? And it only takes (***************************************************************) minutes? Jeez. Well, my doubts have been squashed (hehe)! The best part about this soup is the coconut milk/cream, which elevates it to a complexity level that I adore. I was tempted to amp up the Sriracha, because if we’re going there, I’m going to go all the way. I’m glad I didn’t—surely the Sriracha would have overpowered the coconut and that’s definitely worth holding back for. The lime creates a necessary acid to balance this all out. I will say the apples I used didn’t come through for me (I used Honeycrisp). Perhaps a tart green apple might show its flavors more.
(*************************)(**************************)Overall, I was hugely impressed by this recipe. It came together in a snap, and would be very fun to adapt with other ingredients.(*******************) —Amy Nelson(********************)

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(***************************)Serves: (****************************) 4-6
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(*****************)(***************************)Ingredients(****************************)(********************)

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cups butternut squash, chopped(*************************)(**************************)(*******************)
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cups red apples, chopped(*************************)(**************************)(*******************)
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cup sliced onion(*************************)(**************************)(*******************)
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Olive oil(*************************)(**************************)(*******************)
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Kosher salt(*************************)(**************************)(*******************)
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Freshly ground black pepper(*************************)(**************************)(*******************)
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ounces can of whole coconut milk(*************************)(**************************)(*******************)
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limes(*************************)(**************************)(*******************)
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cups chicken broth or stock(*************************)(**************************)(*******************)
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teaspoon freshly minced ginger(*************************)(**************************)(*******************)
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teaspoon Sriracha(*************************)(**************************)(*******************)
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tablespoons Thai red curry paste(*************************)(**************************)(*******************)
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cup red apple, diced(*************************)(**************************)(*******************)
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Pepitas, for serving(*************************)(**************************)(*******************)
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(*****************)(***************************)Directions(****************************)(********************)

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Preheat oven to (***************************************************)° F.
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Toss butternut squash, the chopped apples, and the onions with a drizzle of olive oil. Season with salt and pepper and roast for (******************************************************************)-(****************************************************************) minutes until tender.
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Open up the can of coconut milk and scoop out the coconut fat and two tablespoons of the liquid into a small dish. Squeeze the juice of one lime and add a pinch of salt. Whisk and place the coconut-lime cream aside.
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Combine stock, roasted squash mixture, remaining coconut milk, ginger, Sriracha, Thai curry paste, and juice of one lime into a saucepan. Cook for 5 minutes. Taste for salt. Blend until smooth (in batches, if needed).
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Heat a frying pan over medium heat, add a drizzle of olive oil and add the diced apple. Sauté for 5-6minutes. Place aside.
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Toast pepitas in a dry pan until some brown color develops and they slightly puff up.
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Serve the soup toped with the coconut-lime cream, sautéed apples, and pepitas.
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(*****************************)(******************************)This recipe is a Community Pick!(*******************************)

(******************************)This recipe was entered in the contest for Your Best Savory (Winter) Squash Recipe
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(********************************)(*****************)More Great Recipes: (*************************)(**************************)Soup(******************)|(*******************)Thai(******************)|(*******************)Butternut Squash(******************)|(*******************)Coconut(******************)|(*******************)Lime(******************)|(*******************)Milk/Cream(******************)|(*******************)Vegetable(******************)|(*******************)Apple(******************)|(*******************)Christmas(******************)|(*******************)Fall(******************)|(*******************)Thanksgiving(******************)|(*******************)Winter
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Reviews (7)
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Questions (1)
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