This soup, topped with pepita pesto, is full of fresh flavor!
butternut squash soup
2014-10-10 17:48:56
Yield: approximately 10 cups
Ingredients
- 6 tablespoons butter
- 1 yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 shallot, minced
- 8 cups peeled, seeded, and chopped butternut squash (about 2 large squash)
- 1 1⁄2 cups chopped carrot
- 5 1⁄2 cups chicken broth
- Garnish: Pepita Pesto (recipe follows)
Instructions
- In a large Dutch oven, melt butter over medium heat. Add onion, garlic, and shallot. Cook until onion is translucent, 4 to 5 minutes. Add butternut squash and carrot, stirring well. Add broth, and bring to a boil over medium-high heat. Reduce heat to medium. Cover, and simmer for 30 minutes.
- In the work bowl of a food processor, pulse squash mixture until smooth, working in batches if necessary. Pour into serving bowls. Garnish with Pepita Pesto, if desired.
Taste of the South https://tasteofthesouthmagazine.com/
pepita pesto
2014-10-10 17:54:18
Yield: approximately 1 1⁄2 cups
Ingredients
- 1 cup pepitas (roasted pumpkin seeds)
- 1⁄2 cup chopped fresh cilantro
- 1⁄4 cup grated Parmesan cheese
- 1⁄4 cup plus 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1⁄2 teaspoon salt
Instructions
- In the work bowl of a food processor, combine pepitas, cilantro, and cheese. Pulse until finely chopped.
- With motor running, slowly add olive oil to pepita mixture. Add lemon juice and salt, pulsing to combine.
Taste of the South https://tasteofthesouthmagazine.com/
