Roasted Squash Soup

with Caramelized Onions and Pumpkin Seed Pesto

~ 4 Servings ~

1 small to medium fresh pumpkin (cut into squares) OR 2 medium butternut squash (cut into halves), seeded, stem discarded

4 T butter

Salt and Cumin

1.       Place pumpkin in large baking pan, dot 1 T butter on each quarter, and sprinkle with salt and cumin.

2.       Cover pan with foil and roast at 325⁰ for 20 minutes. 

3.       Remove foil, and bake an additional 20 minutes.

4.       Let cool, then scoop meat from skin.

2 white onions, chopped

1 T pumpkin seed oil (can substitute olive oil)

2 T butter

1 tsp ancho chili puree

1 tsp chipotle chili puree

1/4 tsp each toasted cumin* and fresh nutmeg

Salt and white pepper to taste

1.       Set a deep stock pot over medium heat. Add oil and butter.  When hot, add onions and sauté until softened, not allowing onions to brown.

2.       Stir in both chili purees and the seasonings.

3.       Add roasted pumpkin and stir.  

4.       Fill pot with water to the depth of one inch above ingredients. 

5.       Simmer soup for about 1/2 hour, until ingredients are soft.

6.       Carefully puree soup, in batches, in blender or food processor.

7.       Return to stock pot and season with white pepper and salt to taste.

8.       To serve, divide between serving bowls and spoon a swirl of pesto on top.

Pumpkin Seed Pesto

1 bunch cilantro

Pinch of oregano

1/4 tsp pepper

1 tsp ground cumin

1 small clove garlic

1-2 tablespoon fresh lime juice

Place all ingredients in a blender.  Turn on high and add:

1/3 cup Canola oil

1/3 cup toasted pumpkin seeds

Adjust salt to taste

*To toast cumin, shake in a dry pan over medium heat for about 30 seconds.

©Tarbell’s