Dr. WeilS Roasted Winter Squash And Apple Soup Wit

Name: Dr. WeilS Roasted Winter Squash And Apple Soup With Walnut Cilantro Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large winter squash (about 2 1/2 pounds), such as butternut,; buttercup or kabocha; peeled, seeded and cut into 2-inch pieces; 2 medium onions, peeled and quartered; 3 garlic cloves, peeled; 2 tart, firm apples, peeled, cored and quartered; 2 tablespoons extra-virgin olive oil; Salt and red chile powder to taste; 4 to 5 cups vegetable broth; Cilantro-Walnut Pesto; 1 cup walnut pieces; 2 cups cilantro leaves, washed, drained and stemmed; 1 green jalapeno pepper, seeded and chopped; 1 teaspoon salt, or to taste; 2 tablespoons cider vinegar

Servings: persons

1 large winter squash (about 2 1/2 pounds), such as butternut,
buttercup or kabocha; peeled, seeded and cut into 2-inch pieces
2 medium onions, peeled and quartered
3 garlic cloves, peeled
2 tart, firm apples, peeled, cored and quartered
2 tablespoons extra-virgin olive oil
Salt and red chile powder to taste
4 to 5 cups vegetable broth
Cilantro-Walnut Pesto
1 cup walnut pieces
2 cups cilantro leaves, washed, drained and stemmed
1 green jalapeno pepper, seeded and chopped
1 teaspoon salt, or to taste
2 tablespoons cider vinegar

1
1. 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 chile. Roast, stirring every 10 minutes, until the vegetables are fork tender and lightly browned, about 40 minutes.
2
2. Put half of the vegetables and 2 cups of the broth in a food processor and puree until smooth. Repeat with the remaining vegetables and broth. Return pureed mixture to the pot. If the soup is too thick, add more broth. Correct the seasoning and heat to a simmer.
3
3. Serve in warm bowls with dollops of cilantro-walnut pesto.
4
PESTO
5
1. Put the walnuts in a food processor and grind them fine.
6
2. Add the cilantro, jalapeno pepper, salt, vinegar and 2 to 3 tablespoons of water and blend. Blend in a little more water if necessary to make a thick sauce. Taste and correct the seasoning, adding more salt if necessary.

834

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 large winter squash (about 2 1/2 pounds), such as butternut,, buttercup or kabocha; peeled, seeded and cut into 2-inch pieces, 2 medium onions, peeled and quartered, 3 garlic cloves, peeled, and more.

Yes, Dr. WeilS Roasted Winter Squash And Apple Soup With Walnut Cilantro Pesto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Dr. WeilS Roasted Winter Squash And Apple Soup With Walnut Cilantro Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions

Dr. WeilS Roasted Winter Squash And Apple Soup With Walnut Cilantro Pesto