African Cashew Alliance

1/3 cup (80 ml) water
2 cloves garlic, crushed
1 teaspoon salt
1/4 teaspoon ground nutmeg
Freshly ground pepper
2 to 4 cups (1/2 to 1 liter) water
2 tablespoons minced fresh herbs (dill, basil, or parsley)
1/4 cup (60 ml) pomegranate seeds (optional)

Preheat the oven to 400 degrees (Gas Mark 5). Place the whole butternut squash on a dry baking sheet, and bake for 1 hour or until soft to the touch.

Grind the cashews into a course meal in a food processor, or process them in an electric mini-chopper/grinder or coffee grinder for a fine meal. Set aside With a sharp knife, cut the corn kernels off the cobs and set the kernels aside.

Combine the onions, carrots, celery, water, and garlic in a large stockpot. Bring to a boil over high heat, then lower the heat to medium-high. Cook for about 5 minutes, or until the vegetables are soft and transparent, adding more water if needed. Add the corn along with the salt, nutmeg, and pepper. When the squash is cool enough to handle, cut it in half lengthwise and discard the seeds. Scoop out the flesh, and process it in the food processor or blender until smooth. Add to the stockpot along with ground cashews.Stir in enough of the water to reach the desired consistency. Simmer for 5 to 10 minutes to blend the flavors. Adjust the seasonings, if needed. Ladle into soup bowls. Garnish with the fresh herbs and pomegranate seeds, if using.