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    You are in: Home / Recipes / Butternut Squash Soup With Spicy Cashew Salsa Recipe
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    Butternut Squash Soup With Spicy Cashew Salsa

    Total Time:

    Prep Time:

    Cook Time:

    46 mins

    45 mins

    1 min

    Mrs Goodall's Note:

    Got this recipe from my mom, not quite sure where she got it...but it's yummy. Serve with lots of the salsa. I usually double the salsa recipe.

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    Units: US | Metric




    1. 1
      FOR SALSA.
    2. 2
      Combine all the ingredients except the cashews in a small bowl and mix well.
    3. 3
      Add the cashews to the salsa just before serving.
    4. 4
    5. 5
      Place a large heavy bottomed pan over medium heat and add the oil.
    6. 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. 7
      Add the apple cider and water and turn up the heat until the mixture comes to a boil.
    8. 8
      Turn the heat down to low and let the mixture simmer until the carrots are very soft, about 45 minutes.
    9. 9
      Add the chile, cumin, chopped mint and cream and let the mixture simmer 5 minutes more.
    10. 10
      Remove the soup from the heat and puree it in batches in a blender (or use an immersion blender).
    11. 11
      Strain the pureed soup through a strainer and season with salt and pepper.
    12. 12
      Ladle into bowls and top each bowl with salsa.
    13. 13
      Serve and enjoy!

    Ratings & Reviews:


    Nutritional Facts for Butternut Squash Soup With Spicy Cashew Salsa

    Serving Size: 1 (561 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 275.2
    Calories from Fat 127
    Total Fat 14.1 g
    Saturated Fat 5.2 g
    Cholesterol 22.1 mg
    Sodium 802.9 mg
    Total Carbohydrate 37.5 g
    Dietary Fiber 6.7 g
    Sugars 8.8 g
    Protein 5.4 g

    The following items or measurements are not included:

    seasoned rice wine vinegar

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