Spicy Roasted Squash Soup with Pumpkin Seed Pesto
Photo by Maura McEvoy
Ingredients
- 1 tablespoon fresh lemon juice
- 7 cups chicken broth or water
- 1 ½ tablespoons fresh jalapeño chile
- 12 pounds butternut squash
- pumpkin seed pesto
- ¼ cup unsalted butter
- 1 teaspoon ground cumin
- + 2 more ingredients
-
- 15 slices firm white sandwich bread
- 5 cups water
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, ...
What wines go with Spicy Roasted Squash Soup with Pumpkin Seed Pesto?
Chardonnay Wines from California
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