Butternut Squash Soup With Spicy Cashew Salsa

Name: Butternut Squash Soup With Spicy Cashew Salsa
Prep time: 45 min
Cook time: 1 min
Total time: 46 min
Yield: 6 serving(s)
Ingredients: 1 large tomatoes, 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 of fresh mint, chopped; 1/2 cup cream; 1 1/2 teaspoons salt; 1/2 teaspoon ground black pepper

Submitted by Mrs Goodall

"Awesome soup from Seattle's now-defunct Icon Grill. Double the salsa recipe and serve with twice as much as called for."

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Ready In:: 46mins
Ingredients:: 23
Serves:: 6

ingredients

SALSA
1 large tomatoes, 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
SOUP
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 of fresh mint, chopped
¹⁄₂ cup cream
1 ¹⁄₂ teaspoons salt
¹⁄₂ teaspoon ground black pepper

directions

FOR SALSA.
Combine all the ingredients except the cashews in a small bowl and mix well.
Add the cashews to the salsa just before serving.
FOR THE SOUP.
Place a large heavy bottomed pan over medium heat and add the oil.
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.
Add the apple cider and water and turn up the heat until the mixture comes to a boil.
Turn the heat down to low and let the mixture simmer until the carrots are very soft, about 45 minutes.
Add the chile, cumin, chopped mint and cream and let the mixture simmer 5 minutes more.
Remove the soup from the heat and puree it in batches in a blender (or use an immersion blender).
Strain the pureed soup through a strainer and season with salt and pepper.
Ladle into bowls and top each bowl with salsa.
Serve and enjoy!