Spicy Squash Soup

1. 1

   Preheat oven to 375F Cut the squash in half and scrape out all of the pulp and seeds.

2. 2

   Place the squash face down in a baking dish with enough water to cover the bottom of the pan, and bake in the preheated over until soft, about 45 minutes.

3. 3

   Peel off and discard the skin, reserve the pan and juices, and set the squash aside.

4. 4

   In a large saucepan or a stock pot, melt the butter and saute the onions and chili pepper over low heat.

5. 5

   Add the cooked squash and pan juices to the onions; then add the chicken stock and bring to a simmer.

6. 6

   In a hot, dry saucepan, toast the cumin seeds over medium-high heat until golden brown.

7. 7

   Toast the pine nuts in the same fashion and set them aside.

8. 8

   Using a mortar and pestle, grinde the toasted cumin seeds to a find powder, then add to the soup.

9. 9

   Season the soup with salt and pepper.

10. 10

    Serve.

11. 11

    Garnish with lightly whipped cream and toasted pine nuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.