Butternut Squash-And-Caramelized Onion Soup With Pesto

Name: Butternut Squash-And-Caramelized Onion Soup With Pesto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 794 grams butternut squash (about , halved lengthwise; 822 grams fat-free, less-sodium chicken broth; 2 teaspoons olive oil; 2 Tbsps commercial pesto; 710 milliliters sliced Vidalia or other sweet onion (about 1 large); 118 milliliters Sauternes or other dessert white wine

Butternut Squash-And-Caramelized Onion Soup With Pesto is a gluten free, dairy free, and primal recipe with 6 servings. This recipe covers 13% of your daily requirements of vitamins and minerals. One serving contains 122 calories, 3g of protein, and 4g of fat. It is perfect for Autumn. From preparation to the plate, this recipe takes about 45 minutes. It works well as a soup. If you have commercial pesto, less-sodium chicken broth, olive oil, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven to 37

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Oven

Place butternut squash, cut side down, in a baking dish.

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Butternut Squash

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Baking Pan

Pour water to depth of 1/2 inch.

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Water

Bake at 375 for 45 minutes or until very tender. Scoop out pulp; set aside.

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Oven

Heat oil in a large skillet over medium heat.

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Cooking Oil

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Frying Pan

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.

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Chicken Broth

Onion

Wine

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.

Ingredients you will need

Squash

Onion

Pesto