Thai Butternut Squash Soup with Chili Lime Cashews
User Reviews
5
Thai Butternut Squash Soup with Chili Lime Cashews
Description
Thai Butternut Squash Soup with Chili Lime Cashews combines roasted squash, onions, and garlic with red curry paste and spices like smoked paprika, cumin, and cayenne to create a rich, layered flavor profile. The soup finishes with coconut milk to add creaminess and a subtle sweetness that balances the heat. The chili lime cashews, made from roasted cashews tossed in lime juice and chili powder, offer a citrusy, spicy crunch on top. Roasted butternut squash seeds provide an additional crispy element. The preparation involves roasting, blending, and seasoning for a comforting soup with varied textures. Served with lime wedges and sriracha, this soup invites customization for brightness and heat.
This soup fits well as a warming starter or light main dish during cooler weather and can pair nicely with crusty bread or a simple salad.
Nutrition estimates are provided without toppings, so seasoning adjustments and toppings like sriracha or extra coconut milk can be tailored to taste. The chili lime cashews and roasted seeds can be prepared ahead to save time.
Ingredients
- 2.5 lbs butternut squash
- 1 yellow onion medium
- 3 cloves garlic (peeled)
- 1 TBSP avocado oil or favorite healthy oil
- salt to taste
- black pepper to taste
- 2 cups vegetable broth (chicke broth works too)
- 2 TBSP red curry paste
- ¾ tsp smoked paprika
- ½ tsp cumin ground
- ¼ ground cayenne pepper
- ½ cup coconut milk plus extra for drizzling, unsweetened
- 2-4 TBSP cilantro fresh, chopped
- 1 lime serve with soup to add a burst of lime juice, cut into wedges
- sriracha chili sauce to taste, for topping
CHILI LIME CASHEWS
- 1 cup cashew nuts raw
- 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
- Adjust the level of chili powder and cayenne in the cashews and soup to your preferred spice tolerance.
- Roasting the squash and seeds simultaneously saves time and enhances flavor.
- Use chicken broth as a substitute for vegetable broth if preferred for a non-vegetarian version.
- Store leftover soup in the refrigerator and reheat gently to maintain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 259 kcal
% Daily Value*
| Calories | 259kcal | 13% |
| Carbohydrates | 41g | 14% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Sodium | 488mg | 20% |
| Potassium | 1126mg | 24% |
| Fiber | 7g | 28% |
| Sugar | 10g | 20% |
| Vitamin A | 31778IU | 636% |
| Vitamin C | 64mg | 71% |
| Calcium | 161mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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