This is a unique take on a butternut squash soup with the cilantro coconut gouda pesto. I made this soup a savory style instead of the classic slightly sweet style.
Recipe: Serves approx. 6 – 8 servings
- Cilantro Coconut Gouda Pesto
- 1 Butternut Squash
- 1 Yellow Onion
- 1/3 Cup Dry White Wine
- 1/4 Cup Extra Virgin Olive Oil
- 2 Unsalted Vegetable Bullion Cubes
- 2 Cloves Garlic
- 4 Cups Filtered Water
- 4 Tablespoons Butter (optional)
- 1 1/2 Teaspoons Sea Salt or to taste
- 1/2 Teaspoon Paprika
- 1/4 Teaspoon Cayenne Pepper
- 1/4 Teaspoon Black Pepper
Start by making the Cilantro Coconut Gouda Pesto. (you can do this the day before if you want)
Pre-heat the oven to 400 degrees.
Cut off the stem and the bottom of the squash and peel with a peeler. Cut in half and scoop out the seeds then cut in to approx. 1 inch chunks and put in to a bowl with 2 tablespoons of each olive oil and wine. Toss together coating the squash.
Put the squash on a baking sheet and bake on the middle rack for 25 minutes then move to top rack for 10 minutes.
While the squash is baking, dice the onion and mince the garlic. (or use a garlic press)
Saute the onions, the garlic and olive oil. Heat on med heat until onions are soft.
Add the wine and bullion cubes the stir until wine is reduced and set aside.
When the squash is done let cool then puree in a food processor or blender with the onions.
Transfer to a soup pot and add the remaining ingredients and cook until hot.
Mix a 1/2 a teaspoon of pesto with 1/2 teaspoon olive oil per cup of soup (or more if you like) and drizzle on top and sprinkle with paprika.