Butternut Soup Shooters

Directions

1. Make the soup: Place the ½ cup cashews in a bowl with 2 inches of space on top. Bring a pot of water to a boil. Pour the water over the cashews and let sit at room temperature for 30 minutes to soften.
1. Meanwhile, add the vegetable oil to a soup pot over medium heat. Add the oregano, rosemary, and turmeric and cook for 1 minute, stirring the whole time. Add the onion, salt, and pepper, and cook over medium or medium-low, until the onion is fragrant and translucent but not browned. Add the celery and squash and cook for 2 minutes more, stirring occasionally.
1. Add 2 Tbsp. water and stir until almost entirely evaporated. Add all the chicken stock and increase heat to bring to a boil. Once boiling, reduce heat to keep at a moderate simmer. Cover and cook for 30 minutes, until vegetables are softened. Remove from the heat.
1. Drain the cashews and discard the soaking liquid. Add the cashews to the pot. Using a high-speed blender or an immersion blender, purée the vegetables, cashews, and all the liquid until very smooth and creamy.
1. To serve: Heat to soup over medium-low until warmed through. Carefully ladle 4 oz. of soup into serving glasses and top with a small sprinkle of cashews and crack of black pepper.