Thai Roasted Butternut Squash And Apple Soup With Coconut-Lime Cream Recipe

Name: Thai Roasted Butternut Squash And Apple Soup With Coconut-Lime Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups butternut squash, chopped; 2 cups red apples, chopped; 1 cup sliced onion; Olive oil; Kosher salt; Freshly ground black pepper; 5.6 ounces can of whole coconut milk; 2 limes; 2 cups chicken broth or stock; 1 teaspoon freshly minced ginger; 1 teaspoon Sriracha; 2 tablespoons Thai red curry paste; 1 cup red apple, diced; Pepitas, for serving

Servings: persons

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

1
Preheat oven to 375u00b0 F.
2
Toss butternut squash, the chopped apples, and the onions with a drizzle of olive oil. Season with salt and pepper and roast for 15-20 minutes until tender.
3
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.
4
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).
5
Heat a frying pan over medium heat, add a drizzle of olive oil and add the diced apple. Saute for 5-6minutes. Place aside.
6
Toast pepitas in a dry pan until some brown color develops and they slightly puff up.
7
Serve the soup toped with the coconut-lime cream, sauteed apples, and pepitas.

1983

kcal

Calories

190

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 cups butternut squash, chopped, 2 cups red apples, chopped, 1 cup sliced onion, Olive oil, and more.

Yes, Thai Roasted Butternut Squash And Apple Soup With Coconut-Lime Cream falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Roasted Butternut Squash And Apple Soup With Coconut-Lime Cream

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