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Spicy Butternut Squash Soup Recipe with Pumpkin Seed Pesto • thevintagemixer.com #soup #vegan #butternutsquash

Spicy Butternut Squash Soup Recipe with Pumpkin Seed Pesto

A savory recipe for Butternut Squash Soup with Pumpkin Seed Pesto.
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Course Appetizer, Main Course, Soup
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 butternut squash, about 2-3 lbs
  • 1 tablespoon, finely diced jalepeno pepper
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups vegetable broth
  • 2 cups water
  • pumpkin seed pesto*, for serving

Instructions
 

Roasting the squash

  • Preheat oven to 400 degrees. Slice the squash in half lengthwise and remove seeds and strings. Place, cut side down, on a greased baking sheet. Bake for 60-90 minutes or until flesh is fork tender. Cool then scoop out flesh.

For the Soup

  • Puree squash in a blender with the jalepeno, seasonings, and broth (in batches depending on the size of your blender). Transfer to a large stock-pot and stir in water. Bring to a simmer and cook for 10 minutes. Add more water or broth to reach desired consistency. Adjust seasoning to taste (adding more cumin or salt).
  • Serve with Pumpkin Seed Pesto.

Notes

regular basil pesto may also be used instead of the pumpkin seed pesto.