4 soup roasted squash soup with spicy seeds Recipes

firm white sandwich bread, unsalted butter, softened, butternut squash , halved lengthwise and seeded, chopped fresh jalapeno chile, including seeds, ground cumin, chicken broth or water, water plus additional for thinning, fresh lemon juice , or to taste, pumpkin seed pesto

tomatoes (about 10), onions (about 14 oz), peeled, halved, mexican cinnamon stick or 1 1/2-inch piece regular cinnamon stick, whole black peppercorns, garlic cloves, unpeeled, jalapeno chili, corn tortillas, cut in half, chopped canned chipotle chilies, olive oil, dried oregano, ground cumin, water, butternut squash, peeled, halved, seeded, cut into 1/2- to 3/4-inch cubes, red-skinned potatoes, peeled, cut into 1/2- to 3/4-inch cubes, more) salt, garbanzo beans (chickpeas), undrained, green beans, trimmed , cut into 1-inch pieces, corn kernels, cut from 1 large ear (step 3) or frozen, chopped fresh cilantro, corn tortillas, lime wedges

tomato, diced, red onions, minced, jalapeno, seeded and minced, scallion, chopped, fresh cilantro, chopped, seasoned rice wine vinegar, lime juice, salt, ground black pepper, roasted cashews, butternut squash, yellow onion, peeled and roughly chopped, carrots, peeled and roughly chopped, stalks celery, roughly chopped (no leaves), vegetable oil, apple cider, water, ground chimayo chilies, ground cumin, fresh mint, chopped, cream, salt, ground black pepper