Butternut Squash Soup With Spicy Cashew Salsa

Total Time: 46 mins Preparation Time: 45 mins Cook Time: 1 min

Ingredients

• Servings: 6
• 1 large tomato, diced
• 2 tablespoons red onions, minced
• 1 jalapeno, seeded and minced
• 1 scallion, chopped
• 1 tablespoon fresh cilantro, chopped
• 1 teaspoon seasoned rice wine vinegar
• 1/2 teaspoon lime juice
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup roasted cashews
• 1 large butternut squash
• 1 medium yellow onion, peeled and roughly chopped
• 2 medium carrots, peeled and roughly chopped
• 3 stalks celery, roughly chopped (no leaves)
• 1 tablespoon vegetable oil
• 2 cups apple cider
• 3 cups water
• 2 teaspoons ground chimayo chilies
• 1/2 teaspoon ground cumin
• 2 teaspoons fresh mint, chopped
• 1/2 cup cream
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper

Recipe

• 1 for salsa.
• 2 combine all the ingredients except the cashews in a small bowl and mix well.
• 3 add the cashews to the salsa just before serving.
• 4 for the soup.
• 5 place a large heavy bottomed pan over medium heat and add the oil.
• 6 when the oil is hot, add the vegetables and cook stirring frequently for 10 minutes until the onion is opaque and the squash is soft.
• 7 add the apple cider and water and turn up the heat until the mixture comes to a boil.
• 8 turn the heat down to low and let the mixture simmer until the carrots are very soft, about 45 minutes.
• 9 add the chile, cumin, chopped mint and cream and let the mixture simmer 5 minutes more.
• 10 remove the soup from the heat and puree it in batches in a blender (or use an immersion blender).
• 11 strain the pureed soup through a strainer and season with salt and pepper.
• 12 ladle into bowls and top each bowl with salsa.
• 13 serve and enjoy!