Thai Butternut Squash Soup with Chili Lime Cashews
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Peas and Crayons · by Jenn Laughlin - Peas and Crayons★ 5.0 (5)

Thai Butternut Squash Soup with Chili Lime Cashews

NUTRITION · PER SERVING60M COOK
CAL 25%·PRO 30%
CARBS 54G43% OF CAL
10G FIBER32G OTHER12G TOTAL SUGAR
FAT 31G54% OF CAL
11G SAT20G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Creamy coconut-based butternut squash soup spiced with Thai curry and topped with crispy chili-lime cashews. Rich, warming, and complex with a nice textural contrast.

mainthaisoupdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 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
  • 3/4 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/4 ground cayenne pepper
  • 1/2 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)
  • 1 cup raw cashews
  • 1-2 TBSP lime juice
  • 1-2 tsp chili powder
  • 1/4 tsp salt
  • 1/8 tsp cayenne pepper
  • 1/2 cup butternut squash seeds
  • 1/2 TBSP olive oil
  • 1/8 tsp salt (or to taste)
PREP
10M
SODIUM
1113MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.