Categories Soup/Stew Blender Vegetable Appetizer Roast Thanksgiving Lunch Squash Butternut Squash Fall Winter Jalapeño Seed Simmer Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 16 servings (about 20 cups)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F.
- Make toasts:
- 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, about 4 minutes. Transfer toasts to a rack to cool.
- Make soup:
- Put squash, cut sides down, in 2 greased shallow baking pans and roast in upper and lower thirds of oven, switching position of pans halfway through roasting, until very tender, about 1 1/4 hours. Cool and scoop out flesh.
- Purée squash in batches in a blender with jalapeño, cumin, and broth until very smooth (add additional water as needed to facilitate puréeing).Transfer to a 6- to 8-quart heavy pot and stir in 5 cups water. Simmer, stirring, 10 minutes, then stir in lemon juice, enough water to thin to desired consistency, and salt and pepper to taste.
- Serve soup in bowls topped with slices of toast spread with pesto.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Ahmed King
[email protected]I love this soup! It's so easy to make and it's always a hit with my family and friends.
Shumi Akther
[email protected]This soup is a great way to use up leftover squash. It's also a great way to get your kids to eat their vegetables.
Shakirah Nakiwunga
[email protected]I'm allergic to nuts, so I omitted the pumpkin seed pesto. The soup was still delicious.
Raja Shery
[email protected]I didn't have any pumpkin seeds, so I used sunflower seeds instead. The soup still turned out great.
agyei adu
[email protected]The soup was too thick for my taste. I added some water, and it was perfect.
Md ripon Khan
[email protected]I found the soup to be a bit bland. I added some salt and pepper, and it was much better.
Balinda Austin
[email protected]The soup was a bit too spicy for my taste, but I was able to tone it down by adding some plain yogurt.
Wiser Bonnie
[email protected]I made this soup for a dinner party, and everyone loved it. I'll definitely be making it again.
Tish Guthrie
[email protected]This soup is a bit time-consuming to make, but it's worth the effort. The flavor is amazing.
Glynn Lane
[email protected]I followed the recipe exactly, and the soup turned out perfectly. I can't wait to make it again.
Jeramey Wilson
[email protected]I love that this soup is vegan and gluten-free. It makes it a great option for people with dietary restrictions.
Samiullah Khan
[email protected]This soup is a great way to use up leftover squash. It's also a great way to sneak some vegetables into your kids' diets.
Kavin Anthony
[email protected]I'm not usually a fan of squash soup, but this one changed my mind. It's creamy, flavorful, and has just the right amount of spice.
Grace Anaba
[email protected]This is the perfect soup for a fall gathering. It's hearty, flavorful, and sure to please everyone.
Sayreen Tako
[email protected]I was a bit hesitant about the pumpkin seed pesto, but I'm so glad I tried it. It really adds a unique and delicious flavor to the soup.
Yawa of the Day
[email protected]This soup is so easy to make, and it's packed with flavor. I love that I can use up leftover squash and pumpkin seeds to make it.
Sami Malik
[email protected]I've tried many squash soups before, but this one takes the cake. The combination of roasted squash and pumpkin seed pesto is genius. I'll definitely be making this again.
Nkonge Fahimah
[email protected]This soup was an absolute delight! The roasted squash gave it a wonderfully rich and flavorful base, while the pumpkin seed pesto added a nutty and slightly spicy kick. It was the perfect comfort food for a cold fall day.