The New Thai Butternut Squash Soup With Chili Lime Cashews Recipe For 2020
How To Prepare Thai Butternut Squash Soup With Chili Lime Cashews Recipe Homemade
Get ready to heat up with this delicious Thai pumpkin spicy soup seasoned with homemade peppers, lemon cashews and coconut milk. This butter dancer soup is vegan, pale and ready to shake the taste buds!
SOUPPREP TIME 10 MINUTESCOOK TIME 50 MINUTESTOTAL TIME 1 HOURSERVINGS 4 SERVINGSCALORIES 259 KCALAUTHOR JENN LAUGHLIN – PEAS AND CRAYONS
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
CHILI LIME CASHEWS
1 cup raw cashews
1-2 TBSP lime juice
1-2 tsp chili powder
1/4 tsp salt
1/8 tsp cayenne pepper
ROASTED BUTTERNUT SQUASH SEEDS
1/2 cup butternut squash seeds
1/2 TBSP olive oil
1/8 tsp salt or to taste
Cut a 2.5-pound pumpkin in half and cut the seeds in half. Chop the skin several times with a knife so you can cook it. Peel the onion and cut it into 8 quarters.
When preparing grilled pumpkin seeds and cashews with lime and lime, prepare them first. Preheat oven to 275 ° F and spread out baking sheet with parchment paper or aluminum foil. Remove the pumpkin seeds, clean them and rinse them with water. Dry and place in a small bowl with olive oil and salt. Mix well and spread evenly over the baking dish prepared next to the cashews. Bake 15 minutes until the seeds explode and the cashews are heated. Take out the oven and season the cashews with lemon juice, chili powder, cayenne pepper and salt. Mix well and let the seeds and nuts cool on the baking sheet.
To fry the vegetables, preheat the oven to 180 ° C and spread a baking sheet framed with parchment paper or grease with a little oil, if you wish.
Sprinkle the side of the pumpkin, onion and garlic with 1 tablespoon of oil and season with salt and pepper. Flip the pumpkin over the baking tray for about 40 to 50 minutes or until it is soft and peel off easily with a spoon.
Once the pumpkin is ready, let it cool down and remove the skin from the nut. Alternatively, you can choose the pumpkin with a spoon.
Mix the vegetables in batches with the broth in the blender until it becomes silky. You can add half of the vegetables and half of the broth and mix it all in 2 batches. When the hot liquid expands, it is best to fill the mixer to less than 2/3.
Put the soup in a large saucepan or a Dutch oven and place on medium-high heat. Season with red curry paste, smoked paprika, cumin and cayenne pepper. Season with salt and pepper. Once soup is hot, remove from heat and add coconut milk. Serve in bowls and cover with the condiments of your choice. Serve with lime slices to add fresh lime juice to each bowl. So good!
Notes on the recipe.
The nutrition information below is estimated using an unapproved online nutritional calculator. Depending on the surface, adjust it if necessary and have fun!
AMOUNT PER SERVING
CALORIES 259 CALORIES FROM FAT 99% DAILY VALUE*FAT 11G17%SATURATED FAT 7G44%SODIUM 488MG21%POTASSIUM 1126MG32%CARBOHYDRATES 41G14%FIBER 7G29%SUGAR 10G11%PROTEIN 4G8%VITAMIN A 31778IU636%VITAMIN C 64MG78%CALCIUM 161MG16%IRON 2MG11%