Butternut Squash-And-Caramelized Onion Soup With Pesto |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Ingredients:
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 |
Directions:
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.
|
|