Ingredients
Method
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.