Ingredients
Serves: 10
For the Soup:
2 Medium Butternut squash, peeled, seeds removed and diced into 1” pieces (About 8 cups)
6 medium carrots, peeled and quartered lengthwise
1 medium shallot, unpeeled
1 whole bulb of garlic
4 Tbsp coconut oil, divided
3 celery stalks, diced ( about 1 cup)
2-3 leeks, white and light green part only, rinsed, sliced lengthwise and diced fine (about 3 cups)
1 cup diced sweet or yellow onion
6-8 cups vegetable or chicken stock
1 tsp sea salt
½ tsp ground black pepper
1 tsp smoked paprika
For the Pesto:
4 cloves garlic, peeled
2/3 c walnuts, lightly toasted
2 cups basil
2 Tbsp lemon juice
1/3 c olive oil
½ tsp sea salt
½ tsp ground black pepper
2/3 c shredded romano or parmesan cheese (optional)
For the Roasted Red Pepper Puree:
2 medium red bell peppers
2 tsp olive oil
½ tsp salt
Garnish: Pepitas
Preparation
