Roasted Winter Squash and Apple Soup with Walnut Cilantro Pesto

July 24, 2006

Roasted Winter Squash and Apple Soup with Walnut Cilantro Pesto

Adapted from The Healthy Kitchen by Andrew Weil and Rosie Dale

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 jalapenos, 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.

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.

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