Spicy Roasted Squash Soup with Pumpkin Seed Pesto

Spicy Roasted Squash Soup with Pumpkin Seed Pesto
Photo by Maura McEvoy

Ingredients

  • 12 pounds butternut squash
  • 1 ½ tablespoons fresh jalapeño chile
  • 7 cups chicken broth or water
  • 1 tablespoon fresh lemon juice
  • 5 cups water
  • 15 slices firm white sandwich bread
  • 1 teaspoon ground cumin
  • + 2 more ingredients
    • ¼ cup unsalted butter
    • pumpkin seed pesto

Preheat oven to 400°F. Trim and discard crusts from bread. Spread 1 side of each slice evenly with butter and season with salt and pepper. Halve slices diagonally to form triangles and arrange, buttered sides up, on a baking sheet. Toast bread, turning once, in middle of oven until golden brown, ...

View full recipe at Epicurious

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