Butternut Squash Soup With Spicy Cashew Salsa

Name: Butternut Squash Soup With Spicy Cashew Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; ½ teaspoon lime juice; ¼ teaspoon salt; ¼ teaspoon ground black pepper; ½ 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; ½ teaspoon ground cumin; 2 teaspoons of fresh mint, chopped; ½ cup cream; 1 ½ teaspoons salt; ½ teaspoon ground black pepper

Servings: persons

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
½ teaspoon lime juice
¼ teaspoon salt
¼ teaspoon ground black pepper
½ 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
½ teaspoon ground cumin
2 teaspoons of fresh mint, chopped
½ cup cream
1 ½ teaspoons salt
½ teaspoon ground black pepper

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!

425

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 large tomatoes, diced, 2 tablespoons red onions, minced, 1 jalapeno, seeded and minced, 1 scallion, chopped, and more.

Yes, Butternut Squash Soup With Spicy Cashew Salsa falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!