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

• 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 375u0b0 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.

butternut squash, red apples, onion, olive oil, kosher salt, freshly ground black pepper, coconut milk, limes, chicken broth, ginger, sriracha, red curry, red apple

Taken from food52.com/recipes/63635-thai-roasted-butternut-squash-and-apple-soup-with-coconut-lime-cream (may not work)