Butternut Chipotle Cream Soup with Pumpkin Seed Pesto

4 T. butter
1 sweet onion, like Walla Walla, diced
4-6 cups diced butternut squash
4 cups chicken broth
1 or 2 chipotle peppers, chopped, depending on "heat" desired
1 T. Kosher salt
2 cups heavy cream
1/2 tsp. nutmeg

Melt butter in saucepan; add onion and squash; cover and cook on low 15 minutes, stirring often. Add the broth, chipotle and salt. Cook 5 minutes. Blend with hand blender, or in food processor until pureed. Return soup to heat and add cream and nutmeg. Stir; cook on low 5 more minutes.
Serve with pumpkin seed pesto drizzled on top, with a little sour cream and toasted pumpkin seeds. Serves 6-8.

Pumpkin Seed Pesto

  • 1 cup Italian parsley leaves
  • 1 cup cilantro leaves
  • 3/4 cup toasted pumpkin seeds
  • 1 tsp. cumin powder or seeds
  • 1 tsp. Kosher salt
  • 1/2 cup canola oil

    Place parsley, cilantro, pumpkin seeds, cumin and salt in blender; pulse on and off until well combined. Slowly add the oil. Blend until thick and pesto is smooth.
    Makes about 2 cups. Freezes well.

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