Thai Roasted Butternut Squash & Apple Soup

Thai Butternut Apple Soup One of my favorite food sites that religiously check everyday is Food52. I have been an avid clicker and reader since 2013 and just recently, entered a contest. Why it took so long? Not sure, but when you upload a recipe and you get some "love" clicks, it definitely feels good.

Thai Rosted Butternut Squash Apple Soup

The contest was for your "best savory winter squash" recipe. I had an idea off the bat of what I wanted  to make. Recently, I have been on a Thai food kick and have grown to love it! Now, I always enjoyed Thai food, but always thought it was all about that ultimate Thai noodle dish everyone knows and love, Pad Thai.

Thai Roasted Butternut Squash and Apple Soup

My favorite part of this dish is the "fixins." Roasted "puffed" pepitas and sauteed apples add a wonderful texture and crunch. While the coconut lime cream brings everything together, with its creamy, tangy, coconuty flavor. Fall is here, the squash is here to stay for a bit, and I hope this soup is something you will enjoy!

Thai Rosted Butternut Squash Apple Soup

Thai Roasted Butternut Squash & Apple Soup

  • 4 cups butternut squash (diced)
  • 2 cups red apples (chopped)
  • 1 cup sliced onion
  • Olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 5.6 ounces of canned coconut milk
  • 2 limes
  • 2 cups chicken broth or stock
  • 1 teaspoon freshly minced ginger
  • 1 teaspoon Sriracha
  • 2 tablespoons Thai red chili paste
  • 1 cup red apples (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 topped with the coconut-lime cream, sautéed apples, and pepitas.