Butternut Squash Soup With Spicy Cashew Salsa

Jun 05, 2023June 5, 20230 0
Delicious Butternut Squash Soup recipe with Spicy Cashew Salsa
in Soup

Prep

20 min

Cook

1 hr

Ready In

1 hr 20 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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

Nutrision Information

Servings Per Recipe
6
Calories
315
Sugar
13g
Fat
18g
This Butternut Squash Soup recipe is perfect for a chilly fall evening, or as a warming comfort food during any season. Roasting the butternut squash before adding it to the soup gives it a really nice depth of flavor, and the spicy cashew salsa adds a pop of heat and crunch. This recipe is also vegan and gluten-free, making it a great option for people with dietary restrictions. The soup can be prepared ahead of time and stored in the fridge or freezer, and the salsa can be made and added to each serving as needed.

Instructions

1.For the soup:
2.Preheat your oven to 400°F (200°C).
3.Cut the butternut squash in half, and remove the seeds and stringy bits. Place the halves cut-side down in a baking dish, and add 1/4 cup of water to the dish.
4.Roast the butternut squash in the oven for 45-50 minutes, or until it's tender when poked with a fork.
5.While the butternut squash is roasting, heat the vegetable oil in a large pot over medium-high heat. Add the yellow onion, carrots, and celery, and cook them for 5-7 minutes, or until they're softened.
6.Add the chimayo chilies and cumin to the pot, and stir to combine.
7.Once the butternut squash is done, scoop out the flesh and add it to the pot.
8.Add the apple cider and water to the pot, and bring the mixture to a boil.
9.Reduce the heat to low, and let the soup simmer for 10-15 minutes, or until all the vegetables are cooked through.
10.Remove the pot from the heat, and use an immersion blender to puree the soup.
11.Stir in the cream, salt, and black pepper.
12.For the spicy cashew salsa:
13.Combine the diced tomato, red onion, jalapeno, scallion, cilantro, rice wine vinegar, lime juice, salt, and black pepper in a medium bowl.
14.Add the roasted cashews to the bowl, and stir to combine.
15.Ladle the soup into bowls, and top each serving with a spoonful of the cashew salsa.

PROS

This butternut squash soup is rich and creamy, with a hint of spice from the chimayo chilies and jalapeno in the salsa.

The spicy cashew salsa adds a crunchy texture to the soup.

CONS

The cashew salsa can be a bit overpowering if you add too much, so use it sparingly.

This soup is high in calories due to the cream and cashews, so it should be enjoyed in moderation as part of a balanced diet.

HEALTH & BENEFITS

Butternut squash is a good source of fiber, vitamin C, and potassium.
Cashews are high in healthy fats and protein, and are a good source of minerals like copper and magnesium.
This soup is also vegan and gluten-free, making it a great option for people with dietary restrictions.

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