Roasted Butternut Squash Soup Recipe
Pueblo Chili Relish, Spiced Pepitas, Pomegranate Glaze
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Ingredients
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Soup Base
Pueblo Chili Relish
Spiced Pepitas
Pomegranate Glaze
Method
Soup Base
- 1
Prepare the Butternut Squash
Preheat your oven to 400°F (200°C). Peel and cube the butternut squash into 1-inch pieces.
- 2
Roast the Squash
Spread the cubed squash on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for about 25-30 minutes, or until tender and lightly caramelized.
- 3
- 4
Combine Ingredients
Add the roasted butternut squash, vegetable broth, cinnamon, and nutmeg to the pot. Bring to a simmer.
- 5
Blend the Soup
Using an immersion blender, blend the soup until smooth. If a regular blender is used, allow the soup to cool slightly before blending in batches.
Pueblo Chili Relish
- 6
Prepare the Relish
In a bowl, combine chopped Pueblo green chiles, diced tomatoes, minced onion, minced garlic, cilantro, lime juice, and salt. Mix well and set aside.
Spiced Pepitas
- 7
Toast the Pepitas
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the pumpkin seeds, chili powder, cumin, and salt. Stir to coat and toast for about 5-7 minutes, or until golden and fragrant.
Pomegranate Glaze
- 8
Make the Glaze
In a small saucepan, combine pomegranate juice and honey. Bring to a simmer over medium heat. In a separate bowl, mix cornstarch with water to create a slurry. Add this to the saucepan and stir until thickened, about 3-5 minutes.
