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  Roasted Winter Squash & Apple Soup
   Soups
   The Healthy Kitchen
   5/11/2008
Ingredients:
1 large winter squash (about 2 1/2 pounds) such as butternut, peeled & seeded & cut into 2-inch pieces
2 medium onions, peeled & quartered
3 cloves garlic, peeled
2 tart, firm apples, peeled cored & quartered
2 T olive oil
salt & red chili pepper to taste
4-5 cups vegetable stock
Instructions:
Preheat oven to 400.

In a large roasting pan, toss the squash, onions, garlic & apples with the oil to coat. Season well with the salt & chili powder. Roast, stirring every 10 minutes, until the vegetables are fork tender & lightly browned, about 40 minutes.

Put half of the vegetables with 2 cups of the stock in a food processor & puree until smoothe. Repeat with the remaininag vegetables & broth. Return pureed mixture to the pot. If the soup is too thick, add more broth. Correct the seasoning & heat to a simmer.

Serve in warm bowls with dollops of Cilantro Walnut Pesto, if desired.

Serves 4.

Cilantro Walnut Pesto:
1 cup Walnut pieces
2 cups cilantro leaves, stems removed
1 Jalapeno pepper, seeded & chopped
1/2 tsp salt or to taste
1 T cider vinegar
1/4 cup water (approximately)

Put the walnuts in a food processor & grind them fine. Add the cilantro, jalapeno pepper, salt, vinegar & 2-3 T water & blend. Blend in a little more water if necessary to make a thick sauce. Taste & correct the seasoning, adding more salt if necessary.

Keep any leftover pesto in the refrigerator in a tightly covered container & use as a dip or spread.
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