Tonight was another Bible study and potluck. I made the sensous roasted butternut squash soup with cilantro-walnut pesto. My friend Jeff brought corn tortillas, salsa and guacamole as an appetizer... a much better choice than chips. Corn tortillas contain little or no fat. They can be heated in an iron skillet to soften then and brown them slight. Also Jeff's wife, Ruth, brought a healthy salad from Cheesecake factory where she works. Another good meal
As for the soup, most who have had this soup have been amazed at its flavor. It is really not hard to make. I used locally grown butternut squash recently.
- 1 large winter squash (about 2 1/2 lbs) such butternut, buttercup or kabocha, peeled, seeded and cut into 2 inch pieces2 medium onions peeled and quartered
- 3 garlic cloves, peeled
- 2 tart, firm apples such as Macoun or Granny Smith, peeled, quartered and cored
- 2 tblsp olive oilcoarse saltmild to medium chilli powder
- 3 1/2 to 4 cups of vegetable broth
Preheat the oven to 400 degrees. In a bowl combine the squash, onions, apples and garlic with the oil, salt and chilli powder. (NOTE that it also works to limit the oil). Spread out in a flat pan and roast for approx 45 minutes or until fork tender. In a food processor combine in two batches half the veggies and half the broth, blending until smooth. Add more broth as needed and heat to serving temperature
Cilantro Walnut Pesto
This adds amazing flavor to the soup by simply adding a dollop to each bowl. You can get raw walnut pieces from Whole Foods in the bulk section which is what I use.
- 1 cup walnut pieces2 cups cilantro washed and chopped
- 1 jalapeno pepper seeded and chopped (I did not have this recently but it was still excellent)
- 1/2 tsp coarse salt
- 1 tblsp cider vinegar
- 1/4 cup purified water Blend walnuts in a food processor until fine.
Add the dry ingredients, vinegar and 2 tblsp of water. Blend adding 1 tbsp of water at a time until it is the proper thickness. Add salt to taste if needed.
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