Butternut Squash Soup With Spicy Cashew Salsa

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Food.com
Nutrition per serving    (USDA % daily values)
CAL
250
FAT
53%
CHOL
14%
SOD
51%

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Ingredients for 6 servings

2 teaspoons ground chimayo chilies

1/4 teaspoon ground black pepper

3 cups water

1/2 teaspoon ground cumin

1/2 teaspoon lime juice

1 1/2 teaspoons salt

2 cups apple cider

SOUP

1 tablespoon fresh cilantro , chopped

SALSA

1/2 cup cream

1 tablespoon vegetable oil

1 teaspoon seasoned rice wine vinegar

1 scallion , chopped

2 teaspoons fresh mint , chopped

1/2 cup roasted cashews

3 stalks celery , roughly chopped (no leaves)

1 jalapeno, seeded and minced

1 medium yellow onion , peeled and roughly chopped

1 large butternut squash

1/4 teaspoon salt

1/2 teaspoon ground black pepper

1 large tomato , diced

2 tablespoons red onions , minced

2 medium carrots , peeled and roughly chopped

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