Directions

Preheat the oven to 475°F.

In a large bowl, toss the butternut squash, apples, green curry paste, 1½ tablespoons of olive oil and ½ teaspoon of salt until the squash and apples are well coated. Spread them out evenly on a large baking sheet tray.

Pop the tray in the oven and cook for 20 minutes.

Meanwhile, heat a large, heavy-bottomed pot over medium-high heat. Add the remaining oil to the pan and, when it starts to sizzle, add the shallots, garlic, ginger and remaining salt. Sauté everything until the squash is finished roasting in the oven, stirring occasionally.

When the squash and apples have roasted for 20 minutes, turn the broiler on high and allow them to cook for another 8 minutes. After they’re done broiling, scrape the squash and apples into the cooking pot and stir in 2 cups of the vegetable stock and the coconut milk and bring it to a boil. Reduce the heat to medium and simmer for 10 minutes, stirring occasionally.

Put the Dragone® Whole Milk Ricotta Cheese and lime zest and juice into a blender. Working in batches, carefully blend them with the hot squash mixture until everything is smooth.

Taste and adjust the seasonings by adding more green curry paste, as desired. Finally, adjust the consistency. If you prefer a thinner soup, add more vegetable stock; if you prefer a thicker soup, return it to the stove and cook until it reduces down to your desired consistency.

Pour into serving bowls.

Garnish with a dollop of Dragone® Whole Milk Ricotta Cheese, pickled ginger, cilantro leaves, apple slices and/or toasted coconut.

Tip: Transform this into a main course by serving it topped with braised short ribs or grilled and sliced chicken sausage.