Spicy Roasted Squash Soup with Pumpkin Seed Pesto

Dairy-Free, Vegan, Gluten-Free, Heart-Healthy, Cholesterol-Healthy

Serves 6-8


  • 2 Butternut Squash (about 6 lbs worth)
  • 1 Tbsp chopped fresh jalapeno chile (include seeds for more heat! discard for less heat)
  • 1 Tbsp minced garlic (4-5 cloves)
  • 1 Tbsp olive oil
  • 1 tsp ground cumin
  • 4 cups organic/free range chicken broth
  • 1 Tbsp fresh lemon juice
  • sea salt and pepper to taste


  • Peel/cut off skin of butternut squash. Cut squash in half, spoon seeds and stringy insides out of middle of squash.  Cut squash into small squares.
  • Heat oil in large pot or stockpot over high heat, saute minced garlic and jalapeno chile for about a minute, then add butternut squash, turn down heat to med-high so squash won’t stick to pan or burn.  Saute for 3-5 minutes until roasted and nicely browned.
  • Add cumin and continue cooking for a few more minutes to soften squash more.
  • Add broth.  Bring to boil and boil for 1 minute.
  • Cover pot and reduce heat to simmer.  Cook for 30-45min or until squash is soft enough to blend.
  • Once soft, turn off heat and use immersion blender to blend soup to creamy consitency.  Or let cool and transfer in batches to blender and blend until smooth.
  • Salt and pepper to taste.
  • Prep Pumpkin Seed Pistachio Pesto to serve with it and Enjoy!




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