Go Back
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.
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings: 6 servings
Course: Appetizer, Main Course, Soup
Cuisine: American

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

Method
 

Roasting the squash
  1. 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
  1. 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).
  2. Serve with Pumpkin Seed Pesto.

Notes

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