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Recipe Summary

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

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Directions

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  • Preheat oven to 375°.

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  • 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.

  • 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.

  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

104 calories; fat 4g; saturated fat 0.9g; protein 4.2g; carbohydrates 14.8g; cholesterol 2mg; iron 0.9mg; sodium 421mg; calories from fat 32%; fiber 3.5g; calcium 83mg.
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