Creamy Curried Butternut Squash and Apple Soup is a remix of a classic savory squash soup and made with creamy ricotta, butternut squash, and an apple base with unexpected warmth and spice from green curry and coconut.
Cooking Time: 40 minutes
Serves: Party Size
Yield: 75 ounces
Preheat oven to 475°F.
In a large bowl, toss butternut squash, apples, green curry paste, 1½ tablespoons olive oil, and ½ teaspoon salt until squash and apples are well coated. Spread out evenly on a large baking sheet tray.
Pop into the oven and cook for 20 minutes.
Meanwhile, heat a large heavy-bottomed pot over medium-high heat. Add remaining oil to the pan and when starts to sizzle, add shallots, garlic, ginger, and remaining salt. Sauté until squash is finished roasting in the oven, stirring occasionally.
When squash and apples have roasted for 20 minutes, turn the broiler on high and allow to cook for another 8 minutes. After done broiling, scrape the squash and apples into the cooking pot and stir in 2 cups vegetable stock and coconut milk and bring to a boil. Reduce heat to medium and simmer for 10 minutes, stirring occasionally.
Put Frigo® Whole Milk Ricotta Cheese and the lime juice and zest into the blender. Working in batches, carefully blend with the hot squash mixture until smooth.
Taste and adjust seasoning by adding more green curry paste as desired. Finally, adjust consistency. If you prefer a thinner soup, add more vegetable stock; if you prefer a thicker soup, return to the stove and cook until reduces down to the desired consistency.
Pour into serving bowls.
Garnish with a dollop of Frigo® Whole Milk Ricotta Cheese, cilantro leaves, toasted coconut, sliced apple, and/or pickled ginger.
Rad Remix: Transform this into a main course by serving topped with braised short ribs or grilled and sliced chicken sausage.