Butternut Squash-And-Caramelized Onion Soup With Pesto

1. 1

   Preheat oven to 375u00b0.

2. 2

   Place butternut squash, cut side down, in a baking dish. Pour water to depth of 1/2 inch. Bake at 375u00b0 for 45 minutes or until very tender. Scoop out pulp; set aside.

3. 3

   Heat oil in a large skillet over medium heat. Add onion; cook 30 minutes or until golden brown, stirring frequently. Stir in wine and chicken broth. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until onion is tender. Cool 5 minutes.

4. 4

   Place half of onion mixture and half of squash in a blender; process at low speed until smooth. Return soup to pan; repeat procedure with remaining squash and onion. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes or until thoroughly heated. Ladle into bowls; spoon 1 teaspoon pesto into center of each bowl. Swirl soup and pesto together using the tip of a knife.

* Per serving · 4 servings · Values may vary.

No additional tips available.