Finally… Welcome Fall!
Check it out – today is cool, crisp and wet. You may be cursing the end of the hot weather, but not me. Now I can post this tummy-pleasing, heart-warming, yum-tastical recipe! Oh happy day!!!
Butternut Squash and Apple Soup
with Cilantro-Walnut Pesto
• 1 large winter squash (about 2 1/2 pounds), such as butternut or kabocha, peeled, seeded, and cut into 2-inch pieces
• 2 medium onions, peeled and quartered
• 3 cloves garlic, peeled
• 2 apples, such as Granny Smith, peeled, cored, and quartered
• 2 tablespoons extra-virgin olive oil
• Coarse salt
• Chili powder, for seasoning (optional)
• 4 cups vegetable or chicken stock
• Preheat oven to 400 degrees. In a large roasting pan, toss squash, onions, garlic, and apples with oil to coat. Season well with salt and chile powder. Roast, stirring every 10 minutes, until vegetables are fork-tender and lightly browned, about 40 minutes.
• Transfer half the vegetables and 2 cups stock to a food processor; puree until smooth. Repeat with remaining vegetables and broth. Return pureed mixture to pot, thinning soup with stock, if necessary. Season with salt and chile powder; bring to a simmer over medium-low heat. Serve garnished with Cilantro-Walnut Pesto.
• 1 cup walnut pieces
• 2 cups cilantro leaves, stems removed
• 1 jalapeno pepper, seeded and chopped
• 1/2 teaspoon coarse salt, plus more for seasoning if necessary
• 1 tablespoon cider vinegar
• 1/4 cup water
Place walnuts in the bowl of a food processor; process until fine. Add cilantro, jalapeno, salt, vinegar, and 2 tablespoons of water; blend to make a thick sauce, adding in water a tablespoon at a time, if necessary. Taste, and correct seasoning with salt, if necessary. Store refrigerated in an airtight container.