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
Test Kitchen Notes
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
butternut squash, chopped
red apples, chopped
Freshly ground black pepper
can of whole coconut milk
chicken broth or stock
freshly minced ginger
Thai red curry paste
red apple, diced
Pepitas, for serving
In This Recipe
Preheat oven to 375° F.
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.
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.
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).
Heat a frying pan over medium heat, add a drizzle of olive oil and add the diced apple. Sauté for 5-6minutes. Place aside.
Toast pepitas in a dry pan until some brown color develops and they slightly puff up.
Serve the soup toped with the coconut-lime cream, sautéed apples, and pepitas.