Curried Butternut Squash Soup

Total Time:
45 min
20 min
25 min

4 to 6 servings

  • 1 tablespoon The Spice Hunter® Thai Seasoning
  • 2 tablespoons plus 1 teaspoon vegetable oil
  • 2 tablespoons maple syrup
  • Kosher salt
  • 1 cup raw cashews
  • 1 sweet onion, diced
  • 1 (2 3/4-pound) butternut squash, peeled, seeded, and diced
  • 1 tablespoon The Spice Hunter® Curry Seasoning
  • 1 (13.5-ounce) can coconut milk
  • 2 cups chicken or vegetable stock
  • Preheat the oven to 300 degrees F. Line a rimmed baking sheet with foil.

  • Stir The Spice Hunter® Thai Seasoning, 1 teaspoon oil, 1 tablespoon syrup, and 1/2 teaspoon salt in a small bowl. Add the cashews and stir until well-coated. Spread in a single layer on the prepared pan. Bake until golden and crisp, about 25 minutes. Cool completely, then coarsely chop.

  • While the nuts bake and cool, heat the remaining 2 tablespoons oil in a large saucepot over medium heat. Add the onion and a pinch of salt and cook, stirring occasionally, until tender, about 8 minutes. Add the squash, The Spice Hunter® Curry Seasoning, and a large pinch of salt. Cook, stirring, for 1 minute. Add the coconut milk and stock and bring to a boil over high heat. Reduce the heat to low and simmer until the squash is tender, about 20 minutes.

  • Blend the squash mixture on high speed until very smooth. Divide among serving bowls and top with the chopped cashews.

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    Recipe courtesy of Food Network Kitchen