Spicy Roasted Squash Soup with Pumpkin Seed Pesto

Vegetarian
Health score
29%
Spicy Roasted Squash Soup with Pumpkin Seed Pesto
1500 min.
16
255kcal

Suggestions


Welcome to a culinary journey that embraces the warmth of autumn and the vibrant flavors of hearty squash! Our Spicy Roasted Squash Soup with Pumpkin Seed Pesto is not just a dish; it's an experience that will tantalize your taste buds and nourish your soul. Crafted with love and a sprinkle of spice, this vegetarian delight is perfect for any gathering, serving up to 16 guests with rich, comforting flavors.

Imagine the sweet aroma of butternut squash roasting in the oven, blending beautifully with the lively kick of fresh jalapeños and the aromatic notes of cumin. This soup is a true celebration of seasonal ingredients, offering a delightful balance between sweetness and heat. And let's not forget the crowning glory—the creamy pumpkin seed pesto! It adds a nutty richness and vibrant green hue, elevating this dish to new heights and making it the perfect starter or snack.

Whether you’re hosting a cozy dinner party or simply enjoying a quiet evening at home, this soup will warm your heart and impress your guests. Plus, it's incredibly versatile! Serve it as an antipasti or pair it with toasted triangle bread for a satisfying crunch. Dive into this comforting bowl of goodness, and let the flavors dance on your palate, making every spoonful a celebration of taste and texture. Get ready to enjoy a dish that not only delights but also showcases the beauty of vegetarian cooking!

Ingredients

  • 12 lb butternut squash halved lengthwise seeded
  • cups chicken broth 
  • teaspoon ground cumin 
  • 1.5 tablespoons jalapeno fresh chopped
  • tablespoon juice of lemon fresh to taste
  • 16 servings pumpkin seeds 
  • 0.3 cup butter unsalted softened
  • cups water for thinning
  • 15 slices sandwich bread white firm

Equipment

  • bowl
  • baking sheet
  • paper towels
  • oven
  • pot
  • blender
  • baking pan
  • wax paper

Directions

  1. Preheat oven to 400°F.
  2. Trim and discard crusts from bread.
  3. 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.
  4. Transfer toasts to a rack to cool.
  5. 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.
  6. Purée squash in batches in a blender with jalapeño, cumin, and broth until very smooth (add additional water as needed to facilitate puréeing).
  7. 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.
  8. Serve soup in bowls topped with slices of toast spread with pesto.
  9. • Toasts may be made 2 days ahead, cooled completely, and kept between layers of paper towels or wax paper in an airtight container at room temperature.• Squash purée may be made 2 days ahead. Cool completely, then chill, covered.

Nutrition Facts

Calories255kcal
Protein9.55%
Fat15.54%
Carbs74.91%

Properties

Glycemic Index
7.61
Glycemic Load
8.24
Inflammation Score
-10
Nutrition Score
26.357391255057%

Flavonoids

Eriodictyol
0.05mg
Hesperetin
0.14mg
Naringenin
0.01mg
Luteolin
0.02mg
Quercetin
0.07mg

Nutrients percent of daily need

Calories:254.64kcal
12.73%
Fat:4.8g
7.38%
Saturated Fat:2.19g
13.68%
Carbohydrates:52.07g
17.36%
Net Carbohydrates:44.61g
16.22%
Sugar:9.28g
10.31%
Cholesterol:9.68mg
3.23%
Sodium:511.26mg
22.23%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:6.64g
13.28%
Vitamin A:36270.54IU
725.41%
Vitamin C:73.5mg
89.09%
Manganese:0.92mg
46.22%
Potassium:1259.04mg
35.97%
Vitamin E:5.15mg
34.34%
Magnesium:130.48mg
32.62%
Vitamin B1:0.49mg
32.34%
Fiber:7.46g
29.83%
Folate:119.13µg
29.78%
Vitamin B6:0.55mg
27.69%
Vitamin B3:5.5mg
27.5%
Calcium:221.78mg
22.18%
Iron:3.42mg
18.98%
Copper:0.32mg
15.86%
Phosphorus:157.11mg
15.71%
Vitamin B5:1.51mg
15.13%
Vitamin B2:0.19mg
11.13%
Selenium:7.69µg
10.99%
Zinc:0.89mg
5.9%
Vitamin K:4.38µg
4.17%
Source:Epicurious