Roasted Winter Squash and Apple Soup
1 large (2½ lb.) squash, such as butternut or acorn
2 medium onions, peeled and quartered
3 cloves garlic, peeled
2 firm apples, peeled, cored and quartered
2 tablespoons extra-virgin olive oil
freshly ground black pepper
4-5 cups reduced-sodium vegetable broth or stock
¼ cup pesto
- Preheat oven to 400 degrees.
- In a roasting pan, toss together the squash, onions, garlic and apples with olive oil to coat. Season with pepper. Roast, stirring every 10 minutes, until the vegetables and apples are fork-tender and lightly browned, about 30-40 minutes.
- Put half of vegetables, apples and 2 cups of broth in food processor. Puree until smooth. Repeat with remaining vegetables, apples and broth. Place pureed mixture in soup pot. If too thick, thin out with more broth, Add pepper to taste. Simmer for a few minutes.
- Serve in bowls. Top with a dollop of pesto on each serving. Makes 4 servings.