Step 3
- When squash is roasted, let it cool, then scrape out into saucepan with onion/apple/oranges
- Add stock & water, salt and pepper to taste, bring to a boil over med. low heat, then reduce to a simmer for 25 minutes.
Step 4
- Remove from heat.
- Using a immersion blender, puree the soup.
- Add condensed milk, blend some more.
Serve with pumpkin seed garnish (5-6 seeds per bowl), and drizzle with Pesto.
Butternut Squash Soup with Citrus-Mint-Chili Pesto
Prepare Pesto First, let the flavors mingle while the soup cooks
Pesto Ingredients:
- handful of parsley leaves
- handful of mint leaves
- 1/2 tsp fennel seeds (coarsely ground)
- zest of one orange
- zest of one lemon, juice of the lemon
- honey
- 3 tbs pine nuts
- 1/2 tsp sea salt
- pepper
- 1/4 cup olive oil
Grind these all up in a food processor till smooth, set aside to meld