Andrew Weil’s Butternut Squash Soup

By á-33881

Ingredients

• 1 large butternut squash peeled, seeded, cut into chunks
• 2 medium onions peeled, quartered
• 3 cloves garlic peeled
• 1 Granny Smith apples peeled, quartered, seeded
• 2 tbs olive oil
• coarse salt
• chili powder
• 4 cups vegetable stock

Preparation

Step 1

Preheat oven to 400. Coat squash, onions, apple, garlic in oil and sprinkle with salt and chili powder to taste. Roast about 40 minutes stirring every 10 minutes until vegetables are soft. Transfer about half the mixture to Cuisinart add 2 cups stock and puree until smooth. Repeat with remaining vegetables, and stock. Put back into pot and reheat on low. Garnish if desired with dollop of pesto sauce.