Saturday, September 11, 2010

Spicy Roasted Squash Soup with Squash Seed Pesto

We celebrated Eid al-Fitr, the end of Ramadan, with friends yesterday. I brought this soup. I love that you used the seeds from the squash to make the pesto.

Farm Share Produce: Acorn Squash, Kabocha Squash, Cilantro

Spicy Roasted Squash Soup with Squash Seed Pesto
Adapted From

For Soup:
2 acorn squash, halved and seeded
NOTE: I used half of our Kabocha Squash we got from our CSA and one Acorn Squash. I think any winter squash would work well in this soup.
1 t ground cumin
1 fresh jalapeño, minced and half the seeds removed
4 cups of broth, additional broth or water for thinning
1 T lemon juice

For Pesto:
3 T extra-virgin olive oil
1 cup roasted seeds from the squash used for soup
2 cloves garlic, minced
¼ cup water or broth
½ cup cilantro, roughly chopped
2 scallions, roughly chopped
1 ½ T lemon juice

For Soup:
Preheat oven to 400 degrees.
Place squash, cut sides down, on greased baking pans and roast for 45 – 1 ½ hours, depending on the size of your squash. Roast until very tender. Cool and scoop our flesh.
In a soup pot place roasted squash, cumin, jalapeno, and broth and bring to a boil. Puree with an immersion blender or in batches in the blender. Simmer the soup for 10 minutes and then stir in lemon juice. Season with salt and pepper to taste
For Pesto:
Heat olive oil in a small skillet. Add seeds and garlic and cook until garlic begins to brown, 1-2 minutes. Remove from heat and allow and cool slightly. Puree oil, seed, garlic mixture with remaining ingredients. Serve with soup.

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