Thai Roasted Butternut Squash And Apple Soup With C

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions