Butternut Squash Soup With Spicy Cashew Salsa

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

• Ready In: 46 mins
• 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

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!