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Roasted Winter Squash and Apple Soup with Walnut Cilantro Pesto

This is a great way to use up one entire Cushaw Squash and apples in a warming, autumnal soup. Toppings can vary to balance or add depth to the soup.


  • 1 large winter squash (Cushaw, Hopi) or pumpkin, cut in half, seeds removed
  • 2 onions, chopped
  • 2 apples, cored and quartered
  • 3 garlic cloves, peeled 2 tablespoons ginger, minced
  • 2 tablespoons olive oil
  • Salt to taste
  • 2 tablespoons red chili powder, or 2 jalapeños, chopped
  • 4 vegetable bouillon cubes


Preheat oven at 400F.

Toss all ingredients in the squash halves, Place the halves in a baking tray filled with 1 inch of water and bake for 1.5 hour.

Scoop out contents of the squash halves, down to the skin, and blend. Add water or stock to desired consistency (1-2 cups).

Serve hot with a scoop of walnut cilantro pesto or other toppings of your choice (i.e. greek yogurt, diced roasted chilies).

Walnut Cilantro Pesto

  • 1 cup walnut pieces
  • 2 cups cilantro leaves
  • 1 jalapeno
  • 2 tablespoons cider vinegar
  • 1/4 cup water salt to taste

Blend all ingredients. Add water or stock to desired consistency.

Adapted from The Healthy Kitchen by Andrew Weil and Rosie Dale