Roasted Winter Squash and Apple Soup
For the Soup:
From “The Healthy Kitchen” by Andrew Weil, MD and Rosie Daley
1 large winter squash (about 2 1/2 lbs.), such as butternut or kabocha, peeled, seeded, and cut into 2-inch pieces
2 medium onions, peeled and quartered
3 cloves garlic, peeled
2 tart, firm apples, peeled, cored and quartered
2 Tablespoons extra virgin olive oil
Salt and red chili powder to taste
4-5 cups vegetable stock
Pesto for finishing – see below
1-2 cups walnut pieces (or pine nuts)
2 cups basil leaves, stems removed (or cilantro)
1/2 teaspoon salt, or to taste
1/2 cup grated parmesan cheese (optional)
1/4-1/2 cup extra virgin olive oil
For the Soup:
Preheat oven to 400 degrees.
In a large roasting pan, toss the squash, onions, garlic and apples with the oil to coat. Season well with the salt and chili powder. Roast, stirring every 10 minutes, until the vegetables are fork-tender and lightly browned, about 40 minutes.
Puree all with the vegetable stock in a large pot using a stick blender or puree half the vegetables with half the stock in a food processor or blender until smooth and repeat with remaining ingredients. Correct the seasoning and add more broth if too thick.
Serve in warm bowls with dollops of pesto:
For the Pesto:
Grind together all ingredients in a food processor, slowly drizzling in the olive oil