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

By Beyondthebayou
October 2, 2016
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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

Food52 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 30 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

Serves: 4-6

  • 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 375° 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. Sauté 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, sautéed apples, and pepitas.

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