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All public Recipes -> Soup -> Butternut Corn Cashew Soup

Butternut Corn Cashew Soup

By: Brianna A.

Description:
Time:	55 min (30 min to prepare, 25 min to cook)
Meal type:	Soup
Ethnicity:	American
Number of Servings:	6
Ingredients:
1 L arge butternut squash 1 cup raw or dry-roasted, unsalted cashews 3 each ears of sweet corn, cooked, or 2 cans whole kernel corn, drained 0.333333 cup water 2 each medium onions, chopped fine 2 each stalks celery, chopped fine 2 C arrots, peeled and chopped fine 2 C loves garlic, crushed 0.25 tablespoon ground nutmeg 1 tablespoon salt or to taste 1 each Freshly ground black pepper 2 each 4 Cup. water
Directions:
* Place squash on a baking sheet, and bake at 400 for 1 hour or until soft to the touch. * Whirl in processor until cashews are a fine meal. Set aside. * With a sharp knife, cut kernels off the cob. Set aside. * Into a large stock pot put the water, onions, celery, and carrots. * Cook until soft, about five minutes, adding more water if needed. * Add to stock pot. * Add corn kernels. * When squash is cool enough to handle, cut in half and discard seeds. * Scoop out flesh and puree in food processor or blender. * Add to stock pot along with ground cashews. * Add water to desired consistency, and cook together for 5 - 10 minutes to blend flavors. * Adjust seasoning if needed. * Fresh herbs, minced or Shredded raw beets or Pomegranate seeds * For a special presentation, garnish with finely minced fresh herbs, shredded beets, pomegranate seeds or a fresh sprig of cilantro.
Notes:

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