Curried Butternut Squash Soup
Courtesy of Food Network Kitchen
1 Tbsp. The Spice Hunter Thai Seasoning Blend
2 Tbsp. plus 1 tsp. vegetable oil
2 Tbsp. maple syrup
1 cup raw cashews
1 sweet onion, diced
1 butternut squash (2¾ lbs.), peeled, seeded, and diced
1 Tbsp. The Spice Hunter Curry Seasoning Blend
1 13.5 oz. can coconut milk
2 cups chicken or vegetable stock
Preheat the oven to 300°F. Line a rimmed baking sheet with foil.
Stir the Thai seasoning, 1 teaspoon of oil, 1 tablespoon of syrup, and half a teaspoon of 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 of oil in a large saucepan over medium heat. Add the onion and a pinch of salt and cook, stirring occasionally, until tender, about 8 minutes. Add the squash, curry seasoning blend, 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.