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Butternut Squash-And-Caramelized Onion Soup With Pesto

Yield 6 servings (serving size: 3/4 cup soup and 1 teaspoon pesto)


  • 1 butternut squash (about 1 3/4 pounds), halved lengthwise
  • 2 teaspoons olive oil
  • 3 cups sliced Vidalia or other sweet onion (about 1 large)
  • 1/2 cup Sauternes or other dessert white wine
  • 2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
  • 2 tablespoons commercial pesto

Nutrition Information

  • calories 104
  • fat 4 g
  • satfat 0.9 g
  • protein 4.2 g
  • carbohydrate 14.8 g
  • cholesterol 2 mg
  • iron 0.9 mg
  • sodium 421 mg
  • caloriesfromfat 32 %
  • fiber 3.5 g
  • calcium 83 mg

How to Make It

  1. Preheat oven to 375°.

  2. Place butternut squash, cut side down, in a baking dish. Pour water to depth of 1/2 inch. Bake at 375° for 45 minutes or until very tender. Scoop out pulp; set aside.

  3. Heat oil in a large skillet over medium heat. 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.

  4. 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.

Oxmoor House Healthy Eating Collection