Ingredients
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1 medium butternut squash
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1 medium yellow onion
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3 cloves garlic
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1 jalapeño
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3 tbsp olive oil
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2 tsp ground cumin
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1 tsp smoked paprika
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1 qt vegetable broth
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¼ cup pepitas (pumpkin seeds)
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4 multigrain rolls
Steps
1
Preheat oven to 400°F. Trim and peel the butternut squash. Halve the squash and, with spoon, remove seeds. Cut squash into 1-inch chunks.
2
Peel and cut the onion into 8 wedges. Peel the garlic. Stem the jalapeño and cut into 3 pieces.
3
On a large baking sheet, toss butternut squash, onion, garlic, and jalapeño with the oil, cumin, and paprika. Season with salt and pepper. Roast 20–25 min., until squash is tender, stirring twice.
4
In a large pot, combine the roasted vegetables with the broth. Heat to a simmer on high. Reduce heat and simmer 5 min. more. With immersion blender, purée soup until smooth. Season with salt and pepper to taste. Divide among 4 bowls and garnish with the pepitas. Serve with the rolls.
