It’s soup season! Do you know it’s fairly easy and healthier to make your own than buying it at the store?
Here’s a favorite recipe from Dr. Andrew Weil. It’s full of antioxidant carotenes from the squash, omega-3 fatty acids from the walnuts, and plenty of vitamins, minerals and fiber.
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 cloves garlic, peeled
2 tart, firm apples, peeled, cored, and quartered
2 tablespoons extra virgin olive oil
Salt and red chili powder to taste
4-5 cups vegetable stock
Preheat oven to 400°F.
In a large roasting pan, toss the squash, onions, garlic, and apples with the oil to coat. Season well with the salt and chili powder. Roast, stirring every 10 minutes, until the vegetables are fork-tender and lightly browned, about 40 minutes.
Put half the vegetables with 2 cups of the stock in a food processor and purée until smooth. Repeat with the remaining vegetables and broth. Return puréed mixture to the pot. If the soup is too thick, add more broth.
Correct the seasoning and heat to a simmer.
Serve in warm bowls with dollops of cilantro walnut pesto.
Optional garnish: Cilantro Walnut Pesto
1 cup walnut pieces
2 cups cilantro leaves, stems removed
1 jalapeno pepper, seeded and chopped
1/2 teaspoon salt, or to taste
1 tablespoon cider vinegar
1/4 cup purified water (approximate)
Put the walnuts in a food processor and grind them fine.
Add the cilantro, jalapeño pepper, salt, vinegar, and 2-3 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.
Keep any leftover pesto in the refrigerator in a tightly covered container and use as a dip or spread.