Thai Butternut Squash Soup with Chili Lime Cashews
Get ready to kick up the heat with this delicious spiced Thai Butternut Squash Soup topped with homemade chili lime cashews and swirled with coconut milk. This baller butternut soup is vegan, paleo, and ready to rock your tastebuds!
Servings 4 servings
Calories 259kcal
Ingredients
- 2.5 lbs butternut squash
- 1 medium yellow onion
- 3 cloves garlic (peeled)
- 1 TBSP avocado oil or favorite healthy oil
- salt and pepper to taste
- 2 cups vegetable broth (chicke broth works too)
- 2 TBSP red curry paste
- ¾ tsp smoked paprika
- ½ tsp ground cumin
- ¼ ground cayenne pepper
- ½ cup unsweetened coconut milk plus extra for drizzling
- 2-4 TBSP fresh chopped cilantro
- 1 lime, cut into wedges serve with soup to add a burst of lime juice
- Sriracha chili sauce to taste, for topping
CHILI LIME CASHEWS
- 1 cup raw cashews
- 1-2 TBSP lime juice
- 1-2 tsp chili powder
- ¼ tsp salt
- ⅛ tsp cayenne pepper
ROASTED BUTTERNUT SQUASH SEEDS
- ½ cup butternut squash seeds
- ½ TBSP olive oil
- ⅛ tsp salt or to taste
Instructions
- Cut a 2.5 pound butternut squash in half lengthwise and scoop out the seeds. Pierce skin a few times with a knife to help it cook through. Peel onion and cut into 8 quarters.
- If making the roasted butternut squash seeds and chili lime cashews, make them first. Preheat the oven to 275°F and line a baking sheet with parchment paper or aluminum foil. Remove seeds from squash, clean and rinse with water. Pat dry, and place in a small bowl with olive oil and salt. Mix well then spread out in an even layer on the prepared baking sheet beside cashews. Bake for 15 minutes, or until seeds start to pop and cashews are warmed through. Remove from oven and season cashews with lime juice, chili powder, cayenne pepper, and salt. Mix well and allow both seeds and nuts to cool on the baking sheet.
- To roast veggies, pre-heat oven to 400°F and line a rimmed baking sheet with parchment paper or grease with a little oil if preferred.
- Drizzle cut side of squash, onion, and garlic with 1 TBSP oil and sprinkle with salt and pepper to taste. Flip squash cut side down on the baking sheet and roast for approx. 40-50 minutes or until squash is tender and easily scooped out of the skin with a spoon.
- Once the squash is ready, allow it to cool enough to handle, then peel off the skin of the butternut. Alternatively you can scoop the squash out with a spoon.
- Working in batches, blend the veggies with the broth in your blender until silky. I was able to add half the veggies and half the broth and get it all blended in 2 batches. Filling blender under 2/3 full is best as hot liquid expands.
- Add soup to a large pot or dutch oven and set to medium-high heat. Season with red curry paste, smoked paprika, cumin, and cayenne. Add salt and pepper to taste. Once the soup is hot, remove from heat and swirl in cocout milk. Portion into bowls and top with your choice of toppings and serve with lime wedges to add some fresh lime juice to each bowl. SO GOOD!
Notes
Nutrition Facts below are estimated without toppings using an online recipe nutrition calculator. Adjust as needed based on toppings chosen and enjoy!
Nutrition
Calories: 259kcal | Carbohydrates: 41g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Sodium: 488mg | Potassium: 1126mg | Fiber: 7g | Sugar: 10g | Vitamin A: 31778IU | Vitamin C: 64mg | Calcium: 161mg | Iron: 2mg
