July 24, 2006
Roasted Winter Squash and Apple Soup with Walnut Cilantro Pesto
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.