Butternut Squash Soup Topped with Cilantro Coconut Gouda Pesto

This is a unique take on a butternut squash soup with the cilantro coconut gouda pesto.  I made the soup a savory style instead of the classic slightly sweet style.

Butternut-Squash-Soup-Topped-with-Cilantro-Coconut-Gouda-Pesto

Butternut-Squash-Soup-and-Cilantro-Coconut-Gouda-Pesto

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

Instructions:

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

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Zesty Red Lentil Tomato Soup

This such a great comfort food soup!!!

Red-Lentil-Tomato-Soup

This is one of my all time favorite soups and one of my staples I make quite often.  It goes great with a dry white wine or a light red like a Pinot Noir.

Zesty Red Lentil Tomato Soup - Recipe at Cali-zona.com

Recipe – 8 – 12 servings

  • 3 Cups Red Lentils
  • 12 Cups Filtered Water
  • 1 Recipe Marinara Sauce
  • 4 Small Potatoes
  • 3 Large Carrots
  • 1 Cup Frozen or Fresh Corn
  • 3 Cloves Garlic
  • 2 Vegetable Bullion Cubes
  • 1/4 Cup Olive Oil
  • 1 Tablespoon Garlic Powder
  • 1 Tablespoon Onion Powder
  • 1 Tablespoon Paprika Powder
  • 1 Tablespoon Sea Salt or to Taste
  • Cayenne Pepper to taste (Optional)

* This soup is really good without the vegetables as well.  For extra tomato flavor double the marinara.

Instructions:

Make the Marinara Sauce and simmer

In a soup pot add red lentils, rinse thoroughly and strain

Add water to the pot, whole cloves of garlic and the bullion cubes then bring to a boil, reduce heat to medium for 30 minutes and scoop off the starchy foam

Dice the potatoes and put into a pan with enough water to cover and boil until soft then strain and set aside until the lentils are done

While potatoes are cooking, In a sauté pan add 2 tablespoon of olive oil, carrots & a pinch of salt, then sauté until soft and add to lentils.

Add tomato sauce after lentils are cooked and the potatoes, corn, olive oil and spices

 Simmer for 20 more minutes

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