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Thai Butternut Squash Soup with Chili Lime Cashews
5 from 15 votes

Thai Butternut Squash Soup with Chili Lime Cashews

This Thai Butternut Squash Soup melds roasted butternut squash, red curry paste, and a hint of coconut milk into a creamy, warmly spiced soup. The added cilantro provides fresh herbal notes, while the chili lime cashews offer a tangy, crunchy topping that contrasts the smooth texture. Roasted butternut squash seeds add a savory, crisp garnish. This makes a comforting choice when autumn squash is abundant or when a flavorful vegan soup is desired.

Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Servings: 4 servings
Calories: 259 kcal
Course: Soup
Cuisine: Thai

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 259

% 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.