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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