Roasted Carrot and Butternut Squash Soup with Walnut Pesto

Roasted Carrot and Butternut Squash Soup with Walnut Pesto
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Category: Soups & Stews

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

Read full details on:
www.pineappleandcoconut.com

Comments
Added 4 years ago by:
David Soo David Soo
     1 recipe
5 people cheffed this recipe
Céline PolidoriSharon GormanTonya GraceStephanie Brooks HawkinsDavid Soo
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