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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