We've been nuts for butternut! Celebrate fall with this coconut lemongrass butternut squash soup, topped with our very own Chili Lime cashews.

Ingredients:

1 medium butternut squash
2 shallots
3 garlic cloves
½ onion
1 can coconut milk
Handful of Nuts+Nuts chili lime cashews
2 stalks lemongrass
2 tsp of freshly grated ginger
1 cup of broth/water (add more for desired consistency)
Sea salt and pepper to taste Olive oil

- Preheat the oven to 400F. Line a baking sheet with parchment paper.
- Cut butternut squash into wedges and scoop out the seeds.
- Drizzle with olive oil and season with a pinch of salt and pepper.
- Wrap the garlic cloves and shallots in foil and place on the baking sheet. Roast for 30-40 minutes, or until the squash is tender.
- Trim the root end and the tough upper steam of the lemongrass. Lightly smash the stalk to loosen the layers, then take off the thick outer layers. Dice the tender inner part.
- Once the squash is cool enough to handle, remove the flesh. Unwrap the garlic and shallots, and peel them.
- Heat a drizzle of olive oil in a medium-sized pot over medium heat. Add the onions and saute until caramelized. Add the roasted squash, shallots, garlic, lemongrass, ginger, broth, salt, and pepper in the pot. Stir and heat until combined. Add the coconut milk last.
- Carefully transfer the mixture to a blender and blend until smooth and creamy. Add more broth or water to thin the soup to your desired consistency. Taste and adjust seasonings as needed.
- Pour the soup into a bowl, garnish with sunflower seeds and Nuts+Nuts Chili Lime Cashews for a crunchy, tangy finish.