Butternut Squash Soup With Spicy Cashew Salsa

1. 1

   For the Salsa:

2. 2

   Combine all the ingredients except the cashews in a small bowl and mix well. Add the cashews to the salsa just before serving.

3. 3

   For the Soup:

4. 4

   Place a large heavy-bottomed pan over medium heat and add the oil. When the oil is hot, add the vegtables and cook, stirring frequently, for ten minutes until the onion is opaque. Add the apple juice 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 and squash are very soft. It takes about 45 minutes. Add the chile, cumin, chopped mint and cream and let the mixture simmer five minutes more.

5. 5

   Remove the soup from the heat and puree it in batches in a blender. Strain the pureed soup through a fine strainer and season it with salt and pepper.

6. 6

   Serve hot with a spoonful of Spicy Cashew Salsa.

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